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

[Jennifer / Guenievre]

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
> 
> 
> __________________________________________________
> Do You Yahoo!?
> Tired of spam?  Yahoo! Mail has the best spam protection around
> http://mail.yahoo.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks