[Sca-cooks] light cream and also question on sauces

[Alexa]

Greetings unto the list!!

I am planning on trying out the 'Custard Pie' recipe
on page 227 of Cindy Renfrow's book "Take A Thousand
Eggs or More".  It calls for light cream or milk--
what would work best since I have yet to see anything
other than heavy cream in my local stores.  Half and
half? or whole milk.  I normally buy 2% for home, but
would that work?

Also, sauces for meats.  I am doing an upcoming feast
it looks like I might have it in my budget to add
another sauce to the menu.  Meats being served are
hedgehogs and then a honey roasted chicken (marinated
over night in garlic, oil and grape juice than
parboiled, then roasted w/ honey on top).  So far the
only sauce I planned was one w/ a red wine
vinegar/garlic/pepper then thickened w/ breadcrumbs. 
I was thinking of adding a sauce that would go w/ both
the beef hedgehogs and the chicken.  Maybe even
something on the sweet line, perhaps?  Any
suggestions?

Thanks!
Alexa


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