[Sca-cooks] Hello! and questions...

[Etain1263 at aol.com]

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In a message dated 10/6/2002 9:44:39 PM Pacific Daylight Time,
icbhod at comcast.net writes:


> Du Fait de Cuisine #26, Bruet of Savoy of Fish- has anyone made this? The
> recipe is here:
>

When I read this...it plainly stated "strain and put into a fair clene pot
and bring to a boil...just to boil so as to keep the green color".   The
puree of peas is IN the potage and you spread the potage over the fried fish
to serve.  I think it would really look nice with green sauce and the red
pomegranite seeds as contrast for garnish.  I think I would use both the wine
and verjus as suggested.  The wine you are using may or may not be acid
enough.  A tiny bit of vinegar might enhance the sauce.  You really aren't
"cooking" the sauce..you are blanching the herbs to make them "greener" (ever
freeze broccoli??)

Etain