SC - cuskynoles

[Michael F. Gunter]

> 
> Regarding Lady Aoife's idea that roasting cuskynoles on a gridiron
> without fat could be disastrous, I'll point out that this could be an
> example of an assumed "given". Many recipes call for things to be
> roasted, or sauteed, or whatever, without giving specific instructions
> as to how this is to be accomplished. It is assumed the cook will know.
> This recipe calls for the pastries to be boiled, and then roasted on a
> gridiron, but the recipe is also presumably aimed at full-time cooks,
> whose training and experience would not let that stand in the way of
> making the dish work.
> 
> Adamantius

I would really like to do this dish for the 12th Night Finger food course and
I would think about doing it as two sheets of pastry with clumps of the fruit
mixture and the edges of the squares sealed with the knife edge.  Would dropping
this into boiling water cause the disaster that Aiofe is pondering? What
could be done to keep the dough from seperating? I would boil this and then
fry the bottoms on a griddle oiled with butter. Afterwards I would perforate
the edges. The "tear off and individual serving" idea sounds fun.

Yers,

Gunthar
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