SC - introduction

[Dan Gillespie]

Greetings from the shire of Sylvan Glen in AEthelmearc!
        My name is Antoine de Bayonne, mka Dan Gillespie.  I live in the
eastern part of West Virginia.  My main interest in SCA type cooking these
days is a Spanish cook book from the year 1607, called "Libro de Arte de
Cozina".  Duke Cariadoc sent me the photocopy a year or two back.  The rough
translation is now finished & I've been busy redacting some of the recipes.
        I have two questions that I'd like to through open to the list.
there are 2 or 3 recipes that call for truffles.  Since I'm not
independently wealthy, I am hoping to find some plausible substitution.  Are
there any other types of more economical & easier to come by types of
mushrooms that might work?  One of the recipes is for a truffle pie & the
other is for a truffle soup.  All suggestions are most welcome.
        Also, the cook book calls for a lot of the lamb recipes to be served
in puff pastry.  Unfortunately, the author pretty well neglects to tell me
how he might have made puff pastry.  Are there any recipes from other cook
books of this time that give more explicit directions for puff pastry?
        Looking forward to your responses,
                                                Antoine 
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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