SC - Re: Substitution- long

[CBlackwill at aol.com]

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.