SC - Fritelles

[James L. Matterer]

For Lord Ras:

177. (Clary Fritters): Take the herb called clary and grind it, steep it
in pure water and beat well sieved flour into this; add in some honey
and a little white wine and beat these together until smooth; then fry
small spoonfuls of this mixture in oil, as is done for fritters, and put
rosemary generously on each fritter; squeeze your fritters between two
blades to drain off the oil, then put them in a fine new pot beside the
fire. Dress them on a plate with sugar. (Le Viandier de Taillevent,
Terence Scully's edition, p. 297)

Scully says Clary is Clary Sage (Salvia sclarea) which "has tall
flowering spikes and a taste reminiscent of grapefruit." He also goes on
to say that the Liber de coquina has another version of the recipe that
"offers a broad choice in the matter of flavoring by specifying
elderflowers or any other flower."

I would prefer to use actual Clary in this recipe: does anyone know of
availability or a viable substitute?

Yours,
Huen/Jim Matterer
http://www.labs.net/dmccormick/huen.htm

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