[Sca-cooks] OOP: Praline recipes from La Varenne, part 2

[Susan Fox-Davis]

The very thing!  Thank you yet again.

Selene C.

Stefan li Rous wrote:

> Selene Colfox asked:
> > You've probably answered this question before, but I'm unclear about the
> > naming of the stages of sugar cooking here.  "Pearl" sounds like it could
> > be hard ball, but what is the "feather" stage?
>
> The period terms seem to differ a bit from the modern ones. Perhaps
> this file might help:
>
> Candying-art       (9K)  6/29/99    Period and modern descriptions of the
>                                        candying process by Alys Katharine.
> http://www.florilegium.org/files/FOOD-SWEETS/Candying-art.html