SC - Greetings!

[Christi Rigby]

Tracy wrote:
>Okay......I was obsessing on your yolk dilema.....

If it's any consolation, I've been obsessing about it
too. I'm sure the local grocery store thinks I'm nuts
going in for just one more container of eggs. I've
started to switch cashiers so they don't think I'm
crazy. Okay, so they don't *learn* that I'm crazy...

>How about a custard of roasted garlic and herbes to serve with your spitted
>meat dish?  It wouldn't be a "sauce" per-se but a true custard you could
>mold into various period shapes. [snip]

Besides the idea to create a sauce a'la Platina for
the roasted meat dish (e.g. the saffron sauce), I
think I like this idea the best so far. It would mean
creating a non-sweetened custard, though, and using
it in the style of Platina rather than a recipe directly
from Platina. I'll have to think on that idea for a
little while and read through Platina again to decide
how much I can deal with it. And it still leaves two
"firm egg dishes" in the second course (which is why
I've been favoring the sauce idea).

So Sieggy wrote:

>How about just the Hollandaise sauce from hell? All you need in addition
>is butter and lemons.

Because they didn't have a Hollandaise/Bernaise sauce.
They had a saffron sauce which isn't equivalent, but
close. The main difference that I can find is the lack
in Platina of a sauce made with egg yolks and a fat.
In the case of Hollandaise and Bernaise sauces, you have
eggs heated and fat emulsified. In Platina, you have
egg yolks and broth.

Perhaps the one thing that gives me pause about the
sauce idea is that I don't understand enough how sauces
were used and thought about during the time period and
especially compared to today. When I think of roasted
veal (or any meat for that matter), I don't think of an
egg sauce being served with it. That's a big mundane bias
to get around. Did they serve roasted red meats with
these kinds of sauces? Dunno yet for sure, but I can't
seem to draw the parallel in Platina. Am I willing to
ignore or accept that for this feast? Dunno yet. :)

All the ideas so far have been wonderful, btw, and much
appreciated. Thanks for the effort, the obsession shared,
and the ideas. When we actually decide firmly what to
do, I'll be certain to post here.

Jasmine
Iasmin de Cordoba, gwalli at infoengine.com