[Sca-cooks] Surviving medieval sauces?

[Laura C. Minnick]

The funny thing, Maire, is because it was a 57th birthday party, we had 
to have the obligatory bottle of Heinz 57. Which wasn't opened. :-)

The hot one might have been cameline.

Liutgard

On 2/17/2014 8:55 AM, S CLEMENGER wrote:
> I was thinking of Sauce Poivre, I believe? I’ve seen modern chefs do surprisingly similar things (thickening with bread crumbs, too, sometimes). And I’m currently caffeine-less (waiting on the teapot), so I don’t have two brain cells to rub together to let me try to recall which source. It’s been years since I’ve made it, but ooooh, so good!
>
>   
>
> Dammit, now I want a steak slathered in that stuff. *cry*
>
>   
>
> --Maire, glaring at her currently-meatless kitchen
>
>
> Sent from Windows Mail
>
>
> From: Laura C. Minnick
> Sent: ‎February‎ ‎16‎, ‎2014 ‎10‎:‎35‎ ‎PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Surviving medieval sauces?
>
>
>
> Maire, which one? ISTR there's two or three. (I've no memory which text,
> and the books with all of the little colored markers are still under the
> pile of detritus left from the recent bookcase shuffle... COE?) Sauce
> Poivre, and Yellow sauce at least, I think.
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-- 
"It is our choices Harry, that show what we truly are, far more than our 
abilities." -Albus Dumbledore ~~~Follow my Queenly perambulations at: 
http://slugcrossings.blogspot.com/