SC - Piperfarces - a query

[Philip & Susan Troy]

> Date: Tue, 10 Feb 1998 13:18:20 +0200
> From: Jessica Tiffin <melesine at ilink.nis.za>
> Subject: SC - Piperfarces - a query

> 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?

IIRC, Taillevent says the surface of the fried pipefarces should be hard
(i.e. crisp) and yellow, which might indicate a somewhat higher yolk
content than would be strictly necessary for shortening / leavening.

Adamantius
troy at asan.com
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