[Sca-cooks] Drizzle of Honey

David Walddon david at vastrepast.com
Thu Oct 29 15:33:33 PDT 2009

I think the chicken (or capon) and/or cauliflower in butter sauce is from La

On 10/29/09 12:40 PM, "Antonia Calvo" <ladyadele at paradise.net.nz> wrote:

> Susan Fox wrote:
>>>> Occasionally the heart can be wrong.  I finally won an argument with
>>>> a friend who insisted that Mayonnaise was OK for SCA use because all
>>>> the ingredients were known in pre-1600 Europe.  That may be so, but
>>>> there was no written evidence of that kind of emulsified sauce being
>>>> invented much before the 18th Century and that story about the chef
>>>> of the Duc de Richelieu having invented it in 1756.
>>> Although, interestingly enough, there are a couple of recipes from
>>> the Elizibethan corpus that come out not unlike Hollandaise...
> I will have to follow up later-- I'm in the obnoxious position of not
> having my books at work and not having an internet connection at home.
> I think there was a salmon recipe in the Good Huswifes Jewell, and a
> recipe for capon or cauliflower in a butter sauce, source forgotten for
> the moment. 

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