SC - Private
Huette von Ahrens
ahrenshav at yahoo.com
Mon Apr 24 03:13:09 PDT 2000
In a message dated 4/23/00 5:34:40 PM Pacific Daylight Time,
phlip at morganco.net writes:
>
> OK, Balthazar, this is exactly what I'm talking about. When I was using the
> image of subbing in fish for duck, <snip the other stuff>
Ah..it is slowly sinking in. On the other hand, could this substitution have
been made due to the similarity in tastes, or affinity for the sauce, rather
than for some other essoteric reason? If so, then I can certainly see how a
modern cook could make the same substitutions. I often use the same sauce
for a number of different types of meat, be it fish, fowl or game.
Cumberland sauce is one example, as are Hollandaise and a good Apricot
chutney. Unfortunately, the author does not appear to explain why he
suggested these substitutions, so it's all speculation.
Balthazar of Blackmoor
Words are Trains for moving past what realy has no Name.
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