I'm intrigued now as to how butter and flour can have changed. Is this evolution at work, I wonder? :-)
My other problem is that when I copied the recipes, I added unhelpful notes of my own. One recipe includes the instruction: "keep meat warm, somehow (how?). Add cream, hoping that it doesn't curdle", which introduced enough of a note of doubt into the proceedings that I approached the whole thing with extreme nervousness.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2009-12-14 04:48 pm (UTC)My other problem is that when I copied the recipes, I added unhelpful notes of my own. One recipe includes the instruction: "keep meat warm, somehow (how?). Add cream, hoping that it doesn't curdle", which introduced enough of a note of doubt into the proceedings that I approached the whole thing with extreme nervousness.