SC -saffron/calendula

[Michael P Newton]

Hi all from Anne-Marie...
I'm sorry, maybe I missed it, but what was the primary source on this
mustard soup? Iknow there's a recipe for "raspberry goop" in la Varenne
(French, 1651), but have never seen anything like this, ie milk based,
thickened with a roux, etc.

thanks,
- --AM

- ----------
> From: marilyn traber <mtraber at email.msn.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Mustard Soup
> Date: Wednesday, May 06, 1998 6:21 AM
> 
> From Pikestaff A&S '95...
> 
> Mustard Soup
> 
> A) Feast Size:
> 
> Ingredients:
> ------------
> 2 lbs. butter (unsalted if possible)
> 2 lbs. flour
> 20-50 oz cans of chicken broth
> 4 dozen eggs
> 120 oz of Gulden's spicy brown mustard
> 2 gallons milk
> 8 pints whipping cream
> 3 lbs. frozen peas
> 
> Heat the chicken broth and milk together until it is hot but not
> boiling (takes about 1 hour on fairly high heat)
> Make a roux by melting the butter in the bottom of a large pot,
> gradually adding the flour while stirring constantly until you have a
thick
> paste.
> Add the chicken broth/milk mix to the roux, stirring CONSTANTLY so
> it does not lump.
> Beat the eggs in a separate bowl. Add the mustard and mix well. Add
> the cream to that mixture and mix well.
> Mix a little of the hot broth into the egg/mustard/cream mix to warm
> it so the eggs don't curdle. Then add the entire mixture to the large pot
> of broth.
> 
> NOTE: The soup is usually made in 2 large pots, so adjust this procedure
> accordingly.
> 
> Rinse the peas in colander with enough water to melt any ice, but
> not cook them. Serve the peas in separate bowls as a garnish for the
soup.
> 
>
============================================================================

> B) "Intimate" size (i.e. serves 1-6)
> 
> Ingredients:
> -----------
> 2 TBS butter
> 2 TBS Flour
> 2.5 cups chicken stock
> 2 eggs
> 0.5 tsp. salt
> dash of pepper
> 1 tsp. of onion juice
> 3 TBS Dijon Mustard (or a spicy brown)
> 1.25 cups milk
> 0.5 cup heavy cream
> 10 oz package of frozen peas
> 
> Except for the addition of the salt, pepper, and onion to the
> egg/mustard/cream mix, this is made just like the feast version.
> 
> I am still looking for my newsletter that has the recipe for the
raspberry
> goop. I think Beileigh has it, she is the one who is our chronicler....
> 
> margali
> [ I have to admit, I hate the stuff-I can't abide the taste of
raspberries,
> and I go to simple fare all the time despite being lactose intolerant...]
> 
> 
> 
> 
>
============================================================================

> 
> 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".
> 
>
============================================================================


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

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".

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