Re- SC - A real siege cook

[Mark Harris]

On Tuesday, July 30, Katerine/Terry said:

>For the mon ami, take the cream from the milk, then make curds of the
>rest and bray them fresh.  Add sugar and butter, and simmer it all
>together, then take a few fresh egg yolkes strained, and after it's
>off the fire, stir them in, enough to thicken.  And send another boy
>to gather violets from the garden to garnish.

What is a "mon ami"? A custard? Or some kind of milk drink?

Are you keeping the curds and the cream? Or seperating out one and
throwing it out? What do you mean by "bray them fresh"?

Thanks.
  Stefan li Rous
  markh at risc.sps.mot.com


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================