SC - [Fwd: Aloyaulx - was: Need recipe, please!]

[Philip & Susan Troy]

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Good morning, all!

I was reminded by some activity on the Madrone Culinary List that we
never did get a recipe for Aloyaulx of veal on this list. I'm taking the
liberty of forwarding both my response to such a request, and somebody
else's. My response was supposed to come to this list also, but seems
not to have made it for some reason...I just hope this shows up in some
coherent form. Thanks!

Adamantius
____________________________________________________
Subject: Aloyaulx - was: Need recipe, please!
Date: Wed, 06 Aug 1997 23:03:50 -0400
From: Philip & Susan Troy <troy at asan.com>
To: arousseau at immunex.com
CC: "SCA - Madrone's Culinary Guild" <culinary at u.washington.edu>
	SCA-Cooks at Ansteorra.ORG
References: 1

Anne-Marie C Rousseau wrote:

 > So, we've decided to do a cooking-over-the-fire thang at South Sound
Unity
> tourney. Sometime in the past, several people have mentined something called
> Alowys of Beef, ie little fillets stuffed and skewered and roasted over the
> fire.
> 
> Could the person(s) with those recipes, please pretty please share them with me?

The dish seems to appear first in Taillevent, and is called Aloyaulx, or
Little Larks. This is the ancestor of the various stuffed veal birds
still eaten today. Again, not a redaction, per se; I'm having trouble
finding my notes from the last time I did these.

They are a very thin slice of veal, wrapped around a finger-sized piece
of raw marrow, kind of like a boneless osso bucco, skewered, roasted and
glazed with Taillevent's egg-yolky crepe batter. Lacking marrow, suet
can be used, but Taillevent cautions that the fingers of suet should be
blanched in boiling water for a few seconds to plump them.

I've borrowed from Le Menagier and some of the more modern recipes for
veal birds, and come up with something the mass market can handle just a
bit better: basically it gets a sort of poultry stuffing, made from
bread crumbs moistened in water, boiled, diced chestnuts, diced marrow
for moistness, chopped hard-boiled egg yolk (sometimes I use the whole
hard-boiled egg, chopped), some Parmesan cheese, and enough minced or
pureed parsley to make the stuffing a pale green. Copious salt and
pepper, of course.

The glaze was just egg yolks beaten with a small amount of flour and a
tiny bit of cream for fat. We added some for a gilded effect. We cooked
these under a broiler, that being what we had at the time, and dipped
the skewered birds in a tall pitcher of the gilding batter while they
were still blazing hot, which caused the batter to stick quite well.
They then went into an oven to finish cooking the glaze.

If I remember correctly, we made these with bottom rounds of beef the
butcher sliced paper thin on the deli slicer (something that can't be
done very far in advance, BTW) which was both economical and an
incredible labor-saving measure. Served on a bed of Taillevent's porree
de cresson, WITH the optional cheese.

Try them some time with the pure marrow filling; they're wonderful!

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com

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To: "SCA - Madrone's Culinary Guild" <culinary at u.washington.edu>
Subject: Re: need recipe, please!
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Hi A-M,

Pleyn Delit offers the following recipe:

Stuffed Beef Rolls

4 thin slices of steak (3/4 - 1 lb)
1 t. finely minced parsley
1 onion, minced
1 - 2 boiled eggs (yolks only)
1 t. bone marrow, butter or other cooking fat
1/4 t. each ginger and salt
(optional: sm. pinch ground saffron)
juice of 1/2 lemon or 1 t. vinegar
scant sprinkling of pepper, ginger, cinnamon

Mix together parsley, onion, 1 egg yolk (mashed) or one whole boiled egg
(chopped small) with marrow or fat, ginger, salt, and saffron.  Spread this
mixture on the steaks, then roll them up securing with toothpicks and/or
string.  Put on skewers for easy turning and broil for about 10-15 minutes,
turning to brown all sides of the rolls.  When they are nicely browned, put
them on a serving dish and sprinkle over them the lemon juice or vinegar, a
dusting of pepper, ginger and cinnamon, and crumbled yolk of harboiled egg.

You can use thin slices of lamb steaks, if you prefer.

Donn

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