This was probably the first major cooking/meal bust in the new kitchen, although up till now I've been pretty happy with the recipes coming from the source I used. Nonetheless, it ended up being better to scrape this nasty sauce off the salmon and eat it for the great slab of fish it was, without the unnecessary and disappointing adornment.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
"Green Peppercorn Sauce," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 69.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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