[Sca-cooks] Sauces was Drizzle of Honey
johnnae at mac.com
Fri Oct 30 03:38:06 PDT 2009
Harold McGee in his latest edition of On Food and Cooking
mentions a couple of the La Varenne and Pierre de Lune as
For La Varenne it's the Asparagus in Fragrant Sauce.
For Pierre de Lune it's the Trout in Court Bouillon and Perches in
See page 585 for the recipes in McGee.
On Oct 29, 2009, at 6:33 PM, David Walddon wrote:
> 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>
>>>> Although, interestingly enough, there are a couple of recipes from
>>>> the Elizibethan corpus that come out not unlike Hollandaise...
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