[JRandomFreeper]

I would like to try an experiment. I'm willing to post one single random recipe out of Escoffier, and see if it makes sense to you. I'll have one of the catz pick it.

If required (and I can, some, I can't) I'll explain it.

This actually does matter for the article that I'm writing.

/johnny

[bgill]

Make that old AMERICAN cookbooks. BTW, yes I can understnd the old ones but what I don't understand is why Escoffier and most everyone else claims hollandaise sauce is one of the difficult sauces or why anyone needs to bother making it in a double boiler when it's such a simple foolproof one pan sauce. Whisk 3 egg yolks (save the whites for something else - waste not, want not) and a couple spoons of water over med heat to thicken, add a stick of butter by bits, continue whisking, lemon juice, salt and cayenne and it's done in less than 5 minutes. Pour it over some steamed asparagus, broccoli or cauliflower from the garden or an egg and toast and enjoy. If perchance you had to answer the phone during your whisking and it got lumpy, nuke your whites and chop them into it, and add some green onion tops from the garden and some herbs and pretend you were making béarnaise sauce all along. Same process with the yolks and butter in making lemon curd except go the sugar route.