[Sca-cooks] Almond Milk
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Nov 30 15:47:18 PST 2014
I don't seem to have ever gotten the original query (and the archives are
acting up). Was the call for Spanish almond milk in particular?
Otherwise, the Menagier is generally a respected source, no?
Jim Chevallier
_www.chezjim.com_ (http://www.chezjim.com/)
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Bread, Pastry and Sweets in Old Regime France
https://www.createspace.com/5069278
_http://www.amazon.com/dp/B00OJZKRTQ
In a message dated 11/30/2014 2:56:43 P.M. Pacific Standard Time,
lordhunt at gmail.com writes:
No Spanish version calls for onion water. We just peel almonds, pound
them, mix them with broth, strain them. Salt is not even added. Please just
look at my blogs: Medieval Spansh Chef
_ (http://www.amazon.com/dp/B00OJZKRTQ)
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