Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Mon Aug 7 11:12:58 PDT 2006
On Aug 7, 2006, at 1:56 PM, Lady Orla Carey wrote:
> Granted it's been a couple of years since I've actually made it but
> butter, heavy cream and Parmigiano.
Okay, that's about what I expected. I've heard alarming references to
things like egg yolks being involved, occasionally.
At least heavy cream would serve as something of a stabilizer, so you
could keep it warm without constant fear of the stuff breaking, and
there's little or nothing in heavy cream that isn't also in unsalted
butter. Even so, I might not add the cheese until service...
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