[Sca-cooks] Saucy pages update coming soon

[lilinah at earthlink.net]

Last summer at Pennsic i got a CD with scans of two editions of Messisbugo's Banchetti  and a translation by Master Basileus Phocus, when i took Master B.'s yummy class on pies in Messisbugo and on fritters in Messisbugo. I finally put the CD in my computer... and discovered the translation was in a format it couldn't read.

Thanks to the kind efforts of Master B., i now have a readable version. And in scanning through the file i noticed more green sauces (yea! i love green sauces). I will look more carefully after this Culinary Symposium weekend to see if there are any cameline-types as well.

So next week or the week after i will be updating my saucy pages - i have lots of Balinese gamelan rehearsals for upcoming concerts occupying many of my evening hours. I will let folks know when i have updated my Green Sauce webpage, and, if necessary the Cameline page.

For those who don't remember, these are webpages in which i compare historic recipes for green-type and cameline-type sauces that i've found and which other kind cooks have shared with me.

Urtatim (err-tah-TEEM)
the persona formerly known as Anahita