Re- SC - cheese soup-

[david friedman]

I posted:

>>There is a "Green Broth of Eggs and Cheese" in Menagier de Paris (late 14th
>>c.)  Quite good, although some people give poached eggs floating in soup a
>>funny look.

and Stefan had some questions.

>> Item, some do not add bread, but instead of bread use bacon. [end of
>>original]
>
>Bacon will strain through the strainer?

Haven't tried the bacon version.

>>Soak bread in stock...
>
>Fresh bread? or stale, drier bread. Or should you toast the bread? Just
>seems difficult to strain fresh, soft bread. And messy.

Either.  It is probaly easier with stale bread, but works with fresh;
either way, you are soaking it first.

>>Grind parsley, sage, and saffron in a mortar thoroughly
>
>Fresh parsley? I would assume so, but again, dried would seem to grind in
>a mortar easier.

 Definitely fresh.  It is a green broth, and fresh ground-up parsley is a
strong green food coloring, which dried parsley is not.

>Stefan li Rous
>mark_harris at email.sps.mot.com
>
Elizabeth/Betty Cook


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

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".

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