SC - is this a food term?

Mon Jan 18 20:17:53 PST 1999

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enjoy!
- --Anne-Marie

Mushroom Pasties:
 [Le Menagier a Paris, c. 1395]
Mushrooms of one night are the best, and are small and red inside, closed
above; and they should be peeled, then wash in hot water and parboil; if you
wish to put them in pastry add oil, cheese and powdered spices. 

Our Version:
1 lb small mushrooms, cleaned and chunked up if neccessary
2 T olive oil
1 t ginger
1/2 tsp black pepper
1/4 t. cinnamon
6 T grated cheddar
4 T grated parmasean
8" Pie shell w/top
1 egg, beaten

Parboil mushrooms (dunk into boiling water for a minute and drain). Mix
together mushrooms, 2/3 of the cheese, oil and spices. Arrange on the bottom
pastry. Sprinkle with the remaining cheese. Put the lid on, brush with the
beaten egg. Bake 400o for 15-20 min.
Serves 8-10

1. Eggs farced [la Varenne #1 p294]
Take sorrell, alone if you will, or with other herbs, wash and swing them,
then
mince them very small, and put between two dishes with fresh butter, or passe
them in the panne; after they are passed, soak and season them; after your
farce is sod, take some hard eggs, cut them into halfs, a crosse, or in
length,
and take out the yolks, and mince them with your farce, and after all is well
mixed, stew them over the fire, and put to it a little nutmeg, and serve
garnished with the whites of your eggs which you may make brown in the pan
with
brown butter.

Our version:
2T butter
1 T dill, minced
6 hardboiled eggs
2 green onions, minced
1 pinch salt
1 tsp fresh savory, minced
1 tsp fresh sorrell, minced
1 T balsamic vinegar
pinch nutmeg

Cut eggs in half longwise, and remove yolk. Sautee savory, sorell, green onion
and dill in 1 T of the butter.Turn down the heat and let it cool slightly. Add
the vinegar, salt, nutmeg and rest of the butter. Mix the egg yolks with the
sauteed herb stuff, and stir over low heat till smooth and thick. Fill the egg
white halves and serve. If you wish, you may fry the egg white halves in brown
butter before filling, but we found that this makes them rubbery.
Makes 12 filled egg halves, with some leftover stuffing goop. Oh darn.

Hint: If you want to travel with the eggs, put the egg whites in one ziplock
bag and the yolk goo in another. snip off the end of the goo bag and fill the
arranged halves liek a pastry bag. works great!

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<html>
<b>here you go! all rights reserved, no reprinting without permission,
etc.<br>
<br>
enjoy!<br>
- --Anne-Marie<br>
<br>
<br>
Mushroom Pasties:<br>
</b> [Le Menagier a Paris, c. 1395]<br>
<i>Mushrooms of one night are the best, and are small and red inside,
closed above; and they should be peeled, then wash in hot water and
parboil; if you wish to put them in pastry add oil, cheese and powdered
spices.</i> <br>
<br>
Our Version:<br>
1 lb small mushrooms, cleaned and chunked up if neccessary<br>
2 T olive oil<br>
1 t ginger<br>
1/2 tsp black pepper<br>
1/4 t. cinnamon<br>
6 T grated cheddar<br>
4 T grated parmasean<br>
8" Pie shell w/top<br>
1 egg, beaten<br>
<br>
Parboil mushrooms (dunk into boiling water for a minute and drain). Mix
together mushrooms, 2/3 of the cheese, oil and spices. Arrange on the
bottom pastry. Sprinkle with the remaining cheese. Put the lid on, brush
with the beaten egg. Bake 400o for 15-20 min.<br>
Serves 8-10<br>
<br>
<br>
<i>1. Eggs farced </i>[la Varenne #1 p294]<br>
<i>Take sorrell, alone if you will, or with other herbs, wash and swing
them, then mince them very small, and put between two dishes with fresh
butter, or passe them in the panne; after they are passed, soak and
season them; after your farce is sod, take some hard eggs, cut them into
halfs, a crosse, or in length, and take out the yolks, and mince them
with your farce, and after all is well mixed, stew them over the fire,
and put to it a little nutmeg, and serve garnished with the whites of
your eggs which you may make brown in the pan with brown butter.<br>
<br>
</i>Our version:<br>
2T butter<br>
1 T dill, minced<br>
6 hardboiled eggs<br>
2 green onions, minced<br>
1 pinch salt<br>
1 tsp fresh savory, minced<br>
1 tsp fresh sorrell, minced<br>
1 T balsamic vinegar<br>
pinch nutmeg<br>
<br>
Cut eggs in half longwise, and remove yolk. Sautee savory, sorell, green
onion and dill in 1 T of the butter.Turn down the heat and let it cool
slightly. Add the vinegar, salt, nutmeg and rest of the butter. Mix the
egg yolks with the sauteed herb stuff, and stir over low heat till smooth
and thick. Fill the egg white halves and serve. If you wish, you may fry
the egg white halves in brown butter before filling, but we found that
this makes them rubbery.<br>
Makes 12 filled egg halves, with some leftover stuffing goop. Oh
darn.<br>
<br>
Hint: If you want to travel with the eggs, put the egg whites in one
ziplock bag and the yolk goo in another. snip off the end of the goo bag
and fill the arranged halves liek a pastry bag. works great!<br>
</html>

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