SC - Tour of Finland by Jaelle

[maddie teller-kook]

Billfog1 at aol.com wrote:
> 
> I WISH I had a copy of "To the Queen's Taste!
> 
> Suzanne
>  (Avid Collector of Cookbooks and all sorts of other things.....)

and Meliora sez:

> I have already incoprorated a salad and haslets "dreid fruits and nuts in a
> batter which end up resembling intestines" but the only other vegetable uses my
> cook can come up with is raw vegetables used as a forest, sheep and a picket
> fence.  I have never seen this style of sotoltie used in a period reference and
> so was hoping someone on this list may help.
> 
> We may end up simply using some vegetarian tart recipes but shaped unusually.

So I say -
 
Was it Anne-Marie who mentioned this recipe? Pardon any weirdness of
formatting, this used to be a Word Perfect document...from, as AM sez,
Lorna J. Sass's "To The Queen's Taste"



“To make an Artichoak Pye	Take the bottoms of six Artichoaks Boyled very
tender, put them in a dish, and some vinegar over them. Season them with
Ginger and Sugar, a little Mace whole, and put them in a Coffin of
Paste. When you lay them in, lay some Marrow and Dates sliced, and a few
Raisons of the Sun in the bottom, with a good store of Butter. When it
is half baked, take a Gill of Sack, being boyled first with Sugar, and a
peel of Orange. Put it into the Pye, and set it in the Oven again, till
you use it.
					Attributed to Sir Hugh Platt
					The Accomplisht Ladys Delit

ARTCHOKE PIE

Hakluyt points out in his ‘Voiages and Discoveries of the English
Nation’ (1589) that the artichoke was a relatively new foodstuff for the
Elizabethans. ‘In time of memory,’ he claims, ‘things have bene brought
in that were not here before, as...the Artichowe in time of Henry the eight.’

	Artichokes were most commonly eaten boiled in broth with pepper and
salt, but there are a few recipes for artichoke pies like this one. This
pie would be suitable as an appetizer or a side dish at dinner, or as a
luncheon entrée.

	9-inch unbaked pie pastry shell
	2  9-ounce packages frozen artichoke hearts or bottoms
	1/4 cup dry sherry
	1 1/4 teaspoons sugar
	1/8 teaspoon powdered ginger
	1/2 teaspoon dried orange peel
	pinch mace
	vinegar to taste
	3/4 cup pitted, minced dates
	1/4 cup raisins
	1 tablespoon bone marrow, cut into pieces
	1 tablespoon butter, cut into pieces.

1. 	Bake pie shell at 425 degrees F. for 10 minutes. Reduce temperature
to 375 degrees and bake for an 		additional 5 minutes. Let cool.

2.	Cook artichokes according to directions on package, but reduce
boiling time to 2 minutes. Drain artichokes.

3. 	In a bowl, combine remaining ingredients except butter and marrow.

4.	Toss artichokes in this mixture until they are thoroughly coated. Let
stand for 30 minutes, stirring occasionally.

5.	Place mixture in pie shell, making sure that solid ingredients are
evenly distributed.

6.	Dot with butter and marrow.

7.	Cover tightly with aluminum foil and bake at 375 degrees for about 30
minutes or until artichokes are tender.

						Serves 6-8 as an appetizer or 4-6 as entrée"


As I say, Markham has some nice decorative salads, with things like
carrots and shrimps shredded and made into fleurs de lys, etc. I'll look
into that and see if I can post some recipes ASAP, but knowing me,
probably later rather than sooner... .
 
Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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