SC - icelandic chicken redaction.

[Anne-Marie Rousseau]

hey all froam Anne-Marie

Frederich asked:
>That aside, I must agree academically with Ras that by changing the recipe 
>one bit from the original, one is not purely making that recipe.  However,
In 
>keeping with making such a thing for a modern palette. How could I change
the 
>dough so that people would like it more well still using it as a cooking 
>vessel?  

what dough did you use, and why did you pick that one? according to my
reading, we have little evidence on how early pastry was made, and whetehr
it was to be eaten or not. I've done this recipe with regular bread dough
(pretty good, though the inside was soggy, while the outside was nice) and
regular pastry dough (flour, water, salt and fat, as called for by the
later sources in my library). Regular pastry dough was the biggest hit with
the non-medievally inclined audience. I also find that if you use the whole
chicken, or half white meat and half dark, it makes a huge difference.
There is WAY more moisture in the dark meat. 

good for you for not "cheating" the first time you make this! :)

- --AM, who has been known to eat katsup with her Ramequins of Flessche :)

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