SC - Recipes-1st Course-Everyman's

[LrdRas at aol.com]

The handout did not list original recipes. The bibliography is Cariadoc's
Miscellany; Pleyn Delit; The Medieval Cookbook; The Renaissance of Italian
Cooking; The Medieval Kitchen (Recipes From France and Italy). Since I am
merely copying the handout as written  and cannot answer questions about the
recipes, please contact Lady Ellesbeth privately with any concerns, comments
or questions at elizabeth_amick at subm.com.

Spinach Almond Soup

1/2 	cp		almonds, ground
6		cps		water
1		cp		watercress leaves, packed
1		cp		spinach	
3-4				scallions, finely chopped	
2-3		sprigs 	parsley, chopped
1 1/2	tsp		salt (or to taste)
1		tsp		sugar
				butter for frying

Bring water to a boil. Addsalt, watercress, spinach and scallions. Boil 2
mins. Add parsley. Boil for a few more minutes and drain, reserving the broth.
Draw up almond milk with the reserved broth.. Briefly fry the drained greens
in butter.. Mince the greens. Add them to the almond milk. Add sugar. Simmer
gently for 5 minutes. Serves 10.
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Pate

1		lb		chicken liver
4		oz		smoked bacon
1		sm		onion, minced finely
5		tblsp	butter
2				eggs, hard-cooked, chopped
1		pinch	dried mixed herbs
1		tblsp	brandy
2		tblsp	heavy cream
				salt
				pepper

Chop liver and bacon by hand or in a food processor.Mix with onion. Melt 4
tblsps butter in a heavy skillet. Preheat oven to 350 deg. F. Saute liver
mixture gently for about 4 mins., turning the mixture to brown all over.
Remove pan from heat.

Add eggs to the mixture and pound into a paste or whirl in a food processor.
Add herbs, brandy, cream, salt and pepper. Mix thouroughly, Grease a 1 quart
baking dish with the remaining butter. Press the micture firmly into the dish
being careful to remove the air pockets/ Cover dish securely with foil. Set
dish in a pan of hot water and bake for 30-40 mins.

Remove foil. Cover with a sheet of wax paper. Stand the dish in a pan of very
cold water until it cools completely. Cover and refrigerate for 24 hrs. Serves
8.

NOTE: For the spice micture she used quatre epices and saffron.
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Cheese Pie

12		oz		Fontina cheese, grated
1		cp		Parmesan cheese, grated
3 1/2 	oz		Gorgonzola cheese
4				eggs, well beaten
1/2		cp		heavy whipping cream
1		pinch	nutmeg, grated
1		pinch	white pepper, ground
1/2		glass	white wine
				prepared pie crust

Combine cheeses with a fork until well blended. Add nutmeg, cream and wine.
Mix well. Add eggs and pepper to cheese mixture. Pour into the pie crust. Bake
in an oven at 350 deg F. for approxinmately 45 mins. or until done.
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Flavored Butters

(RECIPES NOT INCLUDED IN HANDOUT)
- ----------------------

Breads

(RECIPES NOT INCLUDED IN HANDOUT)




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