SC - Re:I need willowbark

[DianaFiona@aol.com]

Hi all from Anne-Marie. Here's the recipe you asked for. Remember the 
first rendition is from Alia/Caterina ("german girl" in Carolingia, Ijust 
tweaked it a bit. So if you want to publish it anywhere, you should ask her.

from _Das guch von guter spise_ (1340, German)
52. A Good Filling
He who wants to make a good dish chops parsley and sage, exactly as much. 
And fry them in butter and beat eggs soft. And mix that together. And 
grate cheese and bread therein. And make a loaf from eggs. And pour 
batter thereunder. And pour this thereon. Give it flowers on top. And let 
it bake. This is Ruzzige Cake.

1 1/4c. grated mozzerella
1 1/4c. grated provolone or cheddar
3 eggs
1/2 cup chopped fresh parsley
1/2 cup chopped fresh sage
2 tsp butter
1/4 cup bread crumbs
1 loaf unbaked bread dough
fresh edible flowers for garnish.

Preheat the oven to 350o. Sautee the parsley and sage in the butter for 
about 5 minutes. Mix the eggs, cheeses and bread crumbs, then add the 
herbs. Roll the bread dough out and place in foillined, AND oiled baking 
pan. Spread the cheesy stuff evenly on the dough. Dot with edible 
flowers. Bake for 30 min or until the cheese is all brown and toasty looking.

Reconstruction notes: One could interpret this to use a batter like cake, 
rather than bread dough. Also, I usually double the filling:bread ratio 
(I like cheese). Pansies are espeicially pretty on this.

enjoy!
- --ANne-Marie

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
============================================================================

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".

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