Re- SC - cheese soup-
david friedman
ddfr at best.com
Fri Oct 31 16:19:38 PST 1997
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".
============================================================================
More information about the Sca-cooks
mailing list