SC - Piperfarces - a query

[Woeller D]

My Dear;
Are you familiar with the term, 'spoon tease'?  :)I don't have Pleyn
Delit yet, and I'll bet some others don't, sooooooooo.... Recipe,
please? ;P
Angelique

Jessica Tiffin wrote:
> 
> Hello the list!
> 
> The Cook's Guild here were fiddling with the piperfarces recipe over the
> weekend (strips of cheese in a batter of egg yolks, flour and wine)  - we
> had the Pleyn Delit version and Cariadoc's redaction, but we worked more or
> less from the original and varied proportions for different effects.
> 
> The question is - Cariadoc's version uses 8 egg yolks to 2 T flour, where
> Pleyn Delit uses 2 egg yolks to slightly more flour than Cariadoc (I don't
> have Pleyn Delit here, I'm afraid, so can't be exact).  We used something
> closer to Pleyn Delit, which worked well as a very thick batter.  What would
> be the reason for using such a vast number of egg-yolks?  I've tried it in
> those proportions, and it makes a very rich batter which is otherwise not
> significantly different to the one we did with far fewer yolks.  Are there
> parallel period examples which suggest a high yolk content?
> 
> Any illuminating comments would be welcome.  Cariadoc?  Anyone?
> 
> wondering,
> 
> Melisant
>
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