Langouste with white sauce: why was vinegar or verjuice left out? Did you try it?
Suckling pig farced / Roasted pork with cheese stuffing : the recommendation was made to FREEZE the cheese stuffing to keep it more "manageable". And not to butterfly.
So when do I get my limes? And too bad we can't put the limes in the citrus salad (Ms. Use Everything talking...)
Good with what sskipstress said above. Need the dates & bib for the sources. Also if she used any other cookbooks as a basis for starting the redactions that is helpful to show process.
ie: "Joy of Cooking has a bread pudding ratio of 1 c of bread to 2 eggs. I used this to start with since the recipe did not have any consistancy notes"
Good point. I know that when LLT was working on the original recipes she was tickled to find a version of the pistachio cream in the pie and pastry bible - but I don't think she used it at all.
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I'll pass on the comments to LLT.
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Suckling pig farced / Roasted pork with cheese stuffing : the recommendation was made to FREEZE the cheese stuffing to keep it more "manageable". And not to butterfly.
So when do I get my limes? And too bad we can't put the limes in the citrus salad (Ms. Use Everything talking...)
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I'll have to ask her about the other stuff. Thanks for the comments. What did you feel about the quailty of the documentation otherwise?
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ie: "Joy of Cooking has a bread pudding ratio of 1 c of bread to 2 eggs. I used this to start with since the recipe did not have any consistancy notes"
Some judges like to hear "process"
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