SC - what to do with extra egg yolks?
Philip & Susan Troy
troy at asan.com
Tue Mar 14 19:43:50 PST 2000
"Alderton, Philippa" wrote:
>
> I was thinking of the gilding idea too, but the main meat is to be veal
> kabobs- not really compatible. Are there any sort of custard recipes which
> might be compatible?
>
> Phlip
Almost certainly. On the other hand, did I hear that this meal was
mostly 15th-century Italian? Doesn't Platina have a frictella,
basically a fricassee, of any meat you wish, including veal, in a sauce
sharpened with vinegar or verjuice and thickened with egg yolks? It
might be possible to incorporate the yolks into a dish without actually
adding one...a dish, I mean.
And then, of course, IIRC, 152 yolks will make 61 cups of zabaglione,
which will make the BOYS very happy ; ) .
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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