Recipes from the Dairy

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Over the centuries, Britain's dairymaids have played a vital role in producing the ingredients for the dining table--cheese, butter, cream, and eggs. The authors look at the work traditionally undertaken by the dairymaid, then offer mouthwatering recipes for dairy-inspired dishes--Welsh Buttermilk Griddle Pancakes, Chilled Cucumber Mousse, Smoked Trout with Horseradish Cream Sauce, Devon Chicken and Parsley Pie, and Bread and Butter Pudding, to name but a few. In the second part of the book, the authors move to the ice house, explaining in simple terms how to make ices without resorting to complex machinery. Summon up ice creams flavored with saffron, cinnamon, or Seville oranges; try herb sorbets to freshen the palate--or for a wonderfully decadent finish, liqueur parfaits. A delightful collection of recipes, well-seasoned with fascinating historical lore.