SC - Small Feasts

[Aine of Wyvernwood]

my lady, after 1500 the old world had access to all the foods of the new.
much like the noodles that Marco Polo brought back from China, the cooks of the old
world jumped in and embraced most of the food...then again tomatoes
were still considered poison by the mediveal world and my son....grins
aine

Stephanie Rudin wrote:

>      I know we discussed this fairly recently but, are beans period?  I
>      don't recall the actual decision but IIRC it seems like it was that
>      beans, such as white beans, were not period.  (Although I do believe
>      cassoulet is like nectar of the gods!)
>
>      Mercedes
>
> ______________________________ Reply Separator _________________________________
> Subject: Re: SC - below the salt
> Author:  <sca-cooks at Ansteorra.ORG > at SMTP
> Date:    10/8/97 1:05 PM
>
> My version of Cassoulet d'isignie
>
> In a large pot place a bag of white beans, a large onion with 4 whole
> cloves stuck into it, a smoked ham hock, 2 whole carrots, 2 ribs of
> celery and a gauze wrapped bouquet garni of 2 bay leaves, a sprig of
> rosemary, a sprig of thyme, and a whole bulb of garlic peeled but not
> chopped and a half gallon of chicken stock. Simmer but not boil for
> about 1 hour. Test the beans, you want them firm and just past the
> crunchy stage.
>
> When the beans are 'done',  drain and reserve the broth for a different
> recipe to follow : line a basic covered casserole with bacon, and cut up
> beef, pork loin, lamb into 1/2 inch dice, a fresh large onion coarsly
> chopped and layer starting with beans and ending with beans. Top with
> about an inch of seasoned bread crumbs, arrange small garlic sausage
> slices and legs of chicken on top, dot with butter, cover and bake for 2
> hours at 300 f .
>
> potage puree des haricots
> take the broth from the cassoulet, put a bag of white beans in and cook
> til soft. Puree the beans, simmer for another 15 minutes with the same
> composition bouquet garni as above and enough stock to make a thick
> creamy soup. Fry up some bacon and make crumbles for garnish, and blend
> some parlsey and lemon zest into real butter[imitations need not
> apply...] Take the soup off the burner, add 1/4 cup heavy cream and top
> with pats of the seasoned butter and bacon crumbles. sit back and listen
> to the capillaries scream for mercy/.
>
> margali
>
> ============================================================================
>
> 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".
>
> ============================================================================
>
>
> ============================================================================
>
> 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".
>
> ============================================================================



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

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".

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