“Assuming you follow the recipe and method exactly as written, nothing will go wrong.”
Those are the words I wrote in this morning’s recipe post, and they’ve come back to bite me! I triple-check my recipes, but sometimes, not my thinking. I’ve corrected the error now, but it took reader Linda Boyd to point out that I’d incorrectly called a “roulade” a “rémoulade.” Let me explain:
A “rémoulade” is an aioli- or mayonnaise-based sauce. French was my first language, so I actually knew that. A “roulade” is usually meat wrapped around a filling. Today’s recipe uses a spinach mixture wrapped around a filling, but it’s still a type of “roulade” - from the French “rouler,” which means “to roll.”
Mea culpa, maxima mea culpa! Which is Latin, Dollinks. It’s a good thing I don’t have any Roman recipes, because things could get a little dicey if I suggested you “Bake at CDL deg. F. (CCXXXII deg. C) for XV-to-XX min.”
P.S.: Linda also comments that my boo-boo isn’t as bad as one by celebrity chef Emeril Lagasse. Her recollection is that when Emeril offered a recipe for “tapenade,” he instead blurted “tamponade.” Happy birthday, big boy! Emeril is 54, today.