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Re: [SavoryFare_Too] liaison of eggs?

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  • Dennis Nelson
    http://www.vintagerecipes.net/books/bookofhouseholdmanagement/liaison_of_eggs_for_thickening.php ... [Non-text portions of this message have been removed]
    Message 1 of 4 , Jun 7, 2010
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      http://www.vintagerecipes.net/books/bookofhouseholdmanagement/liaison_of_eggs_for_thickening.php

      On Thu, Jun 3, 2010 at 10:51 AM, Jen Dobyns <jendobyns@...> wrote:

      >
      >
      > Hi,
      >
      > Does anyone know what William Verral means when he talks about a liaison of
      > eggs? It's used in a receipt for Pease with Cream, and in the Fricasee of
      > Mushrooms receipt. I _did_ check for the term in the archives before asking!
      >
      > Jen
      >
      >
      >


      [Non-text portions of this message have been removed]
    • Jennifer Dobyns
      Thank you! I like the sense of humor at the bottom of the explanation. ;-) ... [Non-text portions of this message have been removed]
      Message 2 of 4 , Jun 11, 2010
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        Thank you!

        I like the sense of humor at the bottom of the explanation. ;-)


        On Jun 11, 2010, at 2:51 PM, Rebecca wrote:

        > I don't know if anybody came up with the answer for you, but I did
        > find out what it is. Go to: http://www.practicallyedible.com/edible.nsf/pages/liaison
        > It seems it is a way of binding a sauce.
        > Rebecca
        >
        > --- In SavoryFare_Too@yahoogroups.com, "Jen Dobyns" <jendobyns@...>
        > wrote:
        > >
        > > Hi,
        > >
        > > Does anyone know what William Verral means when he talks about a
        > liaison of eggs? It's used in a receipt for Pease with Cream, and in
        > the Fricasee of Mushrooms receipt. I _did_ check for the term in the
        > archives before asking!
        > >
        > > Jen
        > >
        >
        >
        >



        [Non-text portions of this message have been removed]
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