[Sca-cooks] OOP: Frozen sauces

[Phil Troy / G. Tacitus Adamantius]

On Jun 3, 2006, at 4:22 PM, Tom Vincent wrote:

> They were called 'sops' for a reason, you know.

Yes. Sops, even through the Renaissance, were toasts of bread or  
similar soggy crusty items, served in a dish, sopping with some  
liquid. For the most part, it was not the diner's job to decide which  
crudite he would dunk in the liquid. See sops chamberleyn, soppes  
d'oree, etc.

Adamantius



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