[Sca-cooks] light cream and also question on sauces
Jennifer / Guenievre
generys at blazemail.com
Wed Jun 22 05:11:31 PDT 2005
I think since the chicken will already be sweet, a mustard might be a nice
contrast, and would also go well with the hedgehogs...
Guenièvre
> -----Original Message-----
> From: sca-cooks-bounces+generys=blazemail.com at ansteorra.org [mailto:sca-
> cooks-bounces+generys=blazemail.com at ansteorra.org] On Behalf Of Alexa
> Sent: Wednesday, June 22, 2005 8:09 AM
> To: Cooks within the SCA
> Subject: [Sca-cooks] light cream and also question on sauces
>
> 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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