[Sca-cooks] Alfredo

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.
> Orla

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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