SC - RE: OT - Louisiana's Loose Liquor Laws

[Brian Songy]

Hi all!! I have latched onto a new copy of the book (Thanks for all the
help, BTW!!)

But I noticed that no one has had any comments on my redactions of the first
course, so far, or on the choices for the menu.
This is important to me, and I respect the opinions here, so I was hoping
that I could get some comments on the menu choices, at least.

brandu


> Here is the first iteration of a menu for the event I am going to serve...
> and the recipes for the first course.
> 
> I would like your comments
> (I would like suggestions for savory sublties for the second and thisr
> courses, as well.
> )
> 
> Setup 
> 	bread, 
> 	butter and honey
> 	Apples and Dates
> 
> the first course
> 	Souppes
> 	Leche Lumbard
> 	Lentyn Foyles
> 	Chickyn yn Gretney
> 	Sauce camelyn	
> 
> *******************************************
> (here is where I lost the book, I need the texts for the following) 
> 
> 	Soteltie = Hattes ( meat filled dumplings shaped like hats and fried
> )
> 
> the second course
> 	Tartys of Flesche
> 	Peasyn Wortes
> 	Douse Desire
> 	Sallet
> 	Bastons
> 
> The third course
> 	Bruet of Spayne	
> 	Frumente
> 	Joutys
> 	Pears in Confyte
> 
> "Dessert" soteltie (provided by another cook)
> 
> *************************************************************
> The recipes
> *************************************************************
> 
> the recipes:
> 
> the first course
> 	Souppes
> the original:
> 	Take marye; do hit yn a pot with hony, poudyr of pepyr, poudyr 
> 	of ginger & canell & ale & aleye hit. Take brede; cut hit in 
> 	gobettys. Tost hem, couch hem yn disches. Loke thy syrup be 
> 	salt; yyf hit a coulour of safron and serve hit forthe.
> 
> As I read it: 
> 	Take marrow; and put it in a pot with honey, ground pepper, 
> 	ginger, cinnamon, and beer, and combine it.
> 	Take bread, cut it into peices. toast it and put the bread in 
> 	dishes. Look that the syrup is seasoned, color it with 
> 	saffron and serve it forth
> 	
> As I interpret it:
> 	1/2 cup ground marrow
> 	1 cup honey
> 	1 cup beer
> 	1/2 tsp ground pepper
> 	1/2 tsp ground ginger
> 	1/2 tbsp ground cinnamon
> 	a few threads of saffron
> 	Salt to taste	
> 	Thick hearty bread (like a "peasant" loaf) cut into large 
> 	     croutons and toasted
> 	Put the marrow in a pot with the honey and beer, and cook 
> 	on low heat, being careful not top let it froth over. skim off the 
> 	scum and add the ginger pepper and cinnamon, adjust 
> 	seasonings to tase, adding salt, if needed, and cook it 
> 	down until a little to thicken. when it is thickend enough, 
> 	then add a few crushed threads of saffron to color it and 
> 	pour it over the croutons just to cover them.
> 	
> 
> 	Leche Lumbard
> the original:
> 	Boyle datys in swete wyne; grynd hem. Draw hem with the 
> 	same wyne as chargeaunt as ye may do em, yn a pott with sygure.	
> 	Boyle hit. Put therto poudur of gynger & canell, a grete dele;
> 	stere hit well togedyr. Yf hit be nowghte styfe ynowght, put
> 	thereto hard yolks of eyron or gratyd brede; or els thu may 
> 	boyle brawn and draw hit thorow a streynour withour eny lycour.
> 	in the boylyng, do hit togedyr. Also thu may do with al maner 
> 	of leche lumbard that thu makyste, and yn lentyn tyme thu may 
> 	hav of sundez of stockfisch. when hit ys boyled, take out of the 
> 	pott; do hit on a bord. Presse hit togedyr. when hit is colde, 
> 	cut hit in brede leches & serve hit forth, a leche or ii in a dysch,
> 
> 	and power a little clarre aboven. 
> 
> As I read it: 
> 	Boil dates in sweet wine; and grind them. Mix them with the 
> 	same wine as thick as you want, in a pot with sugar.	
> 	Boil hit. Put thereto Powdered ginger & cinnamon, a great deal;
> 	stir it well together. If it be not Stiff enough, put
> 	thereto hard yolks of eggs or grated bread; or else you may 
> 	boil brawn and draw it through a strainer without any liquid.
> 	In the boiling, do it together. This you may also do with all manner
> 
> 	of leche lumbard that you make, and in Lent you may 
> 	use, on Sundays, brawn of stockfish. When it is boyled, take out of
> the 
> 	pot; do it on a board. Press it together. When it is cold, 
> 	cut hit in braod slices & serve it forth, a sice or two in a dysch, 
> 	and pour a little claret above. 
> 
> As I interpret it:
> 	1 cup dried Dates 
> 	Sweet red Wine
> 	Claret or other "dessert" wine	
> 	1 tsp powdered ginger
> 	1 1/2 tsp powdered cinnamon
> 	1/4 cup sugar
> 	crushed egg yolks
> 	finley crushed white bread crumbs	
> 	
> 	Cook the dates in the wine until they plump, and drain, 
> 	reserving the liquid. Put the dates through a grinder or 
> 	processor until they are smooth. Put the dates back 
> 	into the pot with a little of the reserved wine, and the sugar 
> 	and set the pot on medium heat. Add the ginger and 
> 	cinnamon, and cook it until it is reduced and syrupy. add 
> 	the egg yolks and/or bread crumbs set the heat to low. 
> 	Stir the mixture continuously until thick and it starts to 
> 	come away from the sides of the pot. Pour it onto a board 
> 	dusted with crumbs and form it into a loaf shape (adding 
> 	crumbs as needed) and refridgerate. when it is cooled, 
> 	slice it into thick slices and serve it up with a gentle 
> 	sprinkling of the claret.
>  
> 	Lentyn Foyles
> 	
> the original:
> 	Take the same manner of herbes as thu dost to jowtys, and 
> 	onions clene paryd. Perbolye hem, presse out the watyr. Do
> 	hem in a potte. Frye reysons in clere oyle that have be fryed 
> 	yn before, and do thereto wit a perty of the oyle, and boyle 
> 	hit up with the mylke of almondys; and put therto sugure & salte.
> 
> as I read it:	
> 	Take the same greens as you would for Jowtys ("kale and 
> 	parsely and other good herbs"), and peeled onions. Parboil
> 	them, and press out the water. Place them in a pot. Fry 
> 	raisons in clear oil that has been fried in before, and put 
> 	them in the pot with some of the oil, and boil 
> 	it up with the milk of almonds; and add sugar & salt.
> 
> As I interpret it:	
> 	2-3 cups Assorted greens and herbs (kale, mustard, broccoli rabe, 
> 	parsely, fennel, endive, etc)	
> 	2 medium Spanish Yellow onions
> 	1/4 cup Raisins 
> 	2 cups white Almond milk 
> 	Light Oil 
> 	Sugar and salt to taste
> 	
> 	Wash and parboil the greens, just until bright green and 
> 	slightly tender, (not grey and mushy).	
> 	Plunge the greens in cold water to stop cooking. Peel 
> 	and slice the onions (longitudinally) and parboil them 
> 	until slightly translucent, and plunge them as above. 
> 	Drain and press greens and onions between paper towels 
> 	to remove excess water, and place them in a pan. Add a 
> 	couple tablespoons of oil to a frypan and heat. when hot 
> 	add the raisins, tossing and stirring vigorously. When raisins 
> 	are heated through and plumped, add them along with 
> 	the pan oil to the greens, and stir on low heat until the mess 
> 	is heated through and well combined. Add salt and sugar to 
> 	taste, and mess it forth in dishes.
> 	
> 
> 	Chickyn yn gretney
> the original:
> 	Boyle chickens in good broth, and rese the thyys and the wyngys 
> 	& the brestys. Take mylke of almonds unblanched; draw up withe 
> 	the same brothe & poudyr of canell & a perty of wyne, sygure, 
> 	saffron, & salt. Do hit togedyr yn a pott; set on the fyre. 
> 	Stere hit when hit boyles. Sesyn hit up with poudyr of gyngyr 
> 	& verjus. Lay the chikenys hote yn disches. Have yolkes of 
> 	eyron soden hard, and fryed a lytyll; couch on aboute the 
> 	wyngez & the thyes.
> 
> as I read it:	
> 	Boil chickens in good broth, and cut off the thighs, wings 
> 	& the breasts. Take Almond Milk fom unblanched almonds;
> 	some of the same broth & powdered cinnamon & wine, 
> 	sugar, saffron, & salt. put it together in a pot; set on the fire. 
> 	Stir it when it boils. Season it up with powdered ginger 
> 	& verjus. Lay the chikens hot in dishes. Have yolks of 
> 	hard boiled eggs, and fried a little; lay them about the
> 	wings & the thighs.
> 
> As I interpret it:	
> 	Interpretation coming...	
> 
> 
> 	Sauce camelyn		
> the original:
> 	Take whyte bred & draw hit in the maner if sauce gynger, with
> venyger; & put therto poudyr of canell, a grete dele, & poudyr of gynger &
> poudyr lumbard, and draw hit ayen, & yf thu wilt, draw a lytyll mustard
> therewith, & sesyn it up with sygure that hit be doucete, Salt hit & color
> hit with saffron.
> 	
> 
> 
> I need to find out what exactly is "poudyr lumbard"
> Does anyone have a clue what this is?
> 
> 
> Brandu
> 
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