Sovay's Profile

From: Northern England,

Joined: October 7th, 2012

About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site). I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).


Latest review:

June 10th, 2019

Hodge Podge from Mrs Beeton's Cookery Book

Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >


recipe reviews (241)
book reviews (5)
useful review votes (43)

Sovay's Reviews


Search Reviews:

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

The Flavour of France in Recipes and Pictures Volume 2

By Narcissa G Chamberlain & Narcisse Chamberlain
Hamish Hamilton - 1964

31st March 2014

Epinards a l'Italienne : page 43

A Frenchified version of Italian spinach sauteed in olive oil with garlic - this one uses a mixture of olive oil and butter and includes a whole small onion (removed before serving) which presumably should impart a subtle flavour to the spinach. Unfortunately it was so subtle that I couldn't perceive it at all! The spinach itself was fine but I prefer the Italian original.

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31st March 2014

Haricots Verts Bearnaises : page 63

Green beans with tomatoes and ham - a good side dish with chicken or turkey, but I've also eaten it as a main course with some steamed potatoes, and it can work as a salad/hors d'oeuvre, cooled to room temperature (though oil needs to be substituted for the butter or chicken fat in that case).

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