No subject
Thu Apr 10 15:59:49 PDT 2014
Tournai-Style Cameline, Black Grape Sauce, and Poivre Noir (Black Pepper
Sauce) freeze just fine. All of them can be made 1-3 days ahead.
White Garlice sauce can be made the day before; I found I did not like the
way it froze. The Green Sauce (with garlic) can and should be made the day
before. The Yellow Sauce didn't come out very good, so I didn't keep it.
:) Mustards should be made ahead, at least overnight. For the mustard this
book gives, make it 1-3 days ahead, it will start to fade over time.
-- Jadwiga Zajaczkowa jenne at fiedlerfamily.net
"It's no use trying to be clever- we are all clever here; just try
to be kind- a little kind." F. J. Foakes Jackson.
More information about the Sca-cooks
mailing list