[Sca-cooks] sauce question
Sue Clemenger
mooncat at in-tch.com
Sun Aug 31 10:22:37 PDT 2003
Some recipes will specify. Heck, some even have you toast the bread.
If I were trying a recipe that _didn't_ say, I'd probably do it both
ways, and see which had the best effect for what I was doing.
--maire, remembering the time she made pepper sauce that had too much
bread in it--too thick to use as a sauce, but golly! was it ever good as
a spread on roast beef sandwiches <g>
Sayyida Halima al-Shafi'i of Raven's Cove wrote:
>
> When making a sauce that calls for bread crumbs as the thickening agent,
> do you use fresh or dried crumbs? Thanks...
>
> Halima al-Shafi'i
> Stronghold of Raven's Cove
>
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