[Sca-cooks] question on technical point

[Maggie Forest]

>Re: Swallenberg sauce in the Buch von guter Speise:
><< in the recipe it says to add egg white 'to add impetus'. >>

Thomas says:

>This is simply one of the (many, I regret to say) errors in the
>online-translation of the Buch von guter Speise. There are no egges
>mentioned in the original. -- Go for the Melitta Weiss Adamson edition
>with English translation, published in Krems 2000.

ah. well, I'm glad it's not just my taste buds then... And such a
recently published book I might actually have a chance of tracking it
down here in NZ - a huge problem normally. In the meantime I'll stick
with the version I have (I'm serving it in less than a fortnight - not
enough time to get hold of a book out here).

thank you kindly
/maggie

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