Whilst roaming Maine, writing things and trying beers, I noticed an interesting-looking brew. A gluten-free beer, made from sorghum. “How cool!” said I, and made a mental note to try it later. 650 more words
Cooking in the Archives has a recent published a modern version of "Brown Frickasy." The biggest difference between the historic and modern version of the recipes is that Cooking in the Archives did use egg yolks as a thickening agent for the sauce. I actually think it you might able to create an interesting and tasty sauce with the addition of 2 or 3 egg yolks and it might be worth trying.