[Sca-cooks] Sauces was Drizzle of Honey

[Johnna Holloway]

Harold McGee in his latest edition of On Food and Cooking
mentions a couple of the La Varenne and Pierre de Lune as
"hollandaise like."

For La Varenne it's the Asparagus in Fragrant Sauce.

For Pierre de Lune  it's the Trout in Court Bouillon and Perches in  
Butter Blanc.

See page 585 for the recipes in McGee.

Johnnae

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
> Varenne.
> Eduardo
>
>
> On 10/29/09 12:40 PM, "Antonia Calvo" <ladyadele at paradise.net.nz>  
> wrote:
>
>>>> Although, interestingly enough, there are a couple of recipes from
>>>> the Elizibethan corpus that come out not unlike Hollandaise...