[Sca-cooks] French Veggie Dishes / Burgundian event menu

[Cindy M. Renfrow]

Hi. Caudles were nourishing beverages intended mainly for sick people,
children, etc. There were many variations.

Sometimes, if they were too hot when you added the egg yolks, this caused
the eggs to clot. In which case the dish was salvaged by turning it into a
pottage.

If your caudle came out like egg drop soup instead of eggnog, the liquid
was too hot when you added the egg yolks. Also, you need to temper the
yolks with a little hot liquid first before adding them to the bulk of the
hot liquid.

Yes, I have a chapter on caudles in A Sip Through Time.
http://www.thousandeggs.com/sip.html

HTH,

Cindy