[Sca-cooks] OOP: Frozen sauces
Laura C. Minnick
lcm at jeffnet.org
Fri Jun 2 20:32:17 PDT 2006
At 08:19 PM 6/2/2006, you wrote:
>You mean other than the name?
>
>Duriel
> >
> > A minor concern here. From looking at the original source, I don't
> > see anywhere that it suggests this be used as a sauce. It reads more
> > like a sort of pudding, similar to applemuse. It is listed in "Take
> > a Thousand Eggs" in the section on sauces, but I believe this is in
> > error.
Duriel, in the original text (_Two Fifteenth-Century Cookery Books_, which
is open on my lap at the moment) the word 'sauce' is not used. The dish is
simply called 'Strawberye', and is grouped with 'Potage Dyvers'. It was the
editors of _1000 Eggs_ that added the 'sauce' to the title.
'Lainie
___________________________________________________________________________
Courage is not the absence of fear, but rather the judgement that something
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