[Sca-cooks] question on technical point

[Maggie Forest]

hi all,

thought this was the place to take my question.

I'm making a Swallenberg sauce from the buch von guter spiese, and my
impression is that it's meant to be a rich, spicy sauce - the perfect
accompaniment to the venison roast i'm doing.

in the recipe it says to add egg white 'to add impetus'. I tried this,
and boy did it add something alright. It stunk, and tasted, really
bad. it also got very stringy with the egg white coagulating.

now, modern taste expectations or not, I've got 80 people to feed and
nobody would touch it. I really don't want to confirm any prejudices
anyone might have about period food - there will be a lot of people
for whom this will be their first experience of period cooking.

I've remade it without the egg white, letting it simmer a while to
thicken down a bit, and that is really lovely. but i'm concerned that
i'm doing something wrong with the egg white and that's why it didn't
work. can anyone here suggest anything?

/maggie

Good communication is as stimulating as black coffee,
and just as hard to sleep after - Anne Morrow Lindbergh