OT - Re: SC - Filo Dough Things
Anne-Marie Rousseau
acrouss at gte.net
Tue Jan 26 07:08:15 PST 1999
hiya from Anne-Marie
Stefan asks for a "missing" recipe on la Varenne's pear tart.
no, really! its that easy!
1. canned pears, use the ones in their own juice or grape juice.
2. in a saucpan. add back juice just to cover
3. boil the snot out of it until its thick and essentially dry
4. stir in a pat of butter
5. put in a prebaked pie shell, and bake again at 350 for about 15-20 min.
that's it! :)
At 11:50 PM 1/26/99 -0600, you wrote:
>Anne-Marie said:
>
>> Spread a prebaked tart shell or your phyllo dough with this and bake. Yum!
>> FYI, this version with pear is from la Varenne (1651 French). I assume he
>> used fresh fruit, but with the "canned in its own juice stuff", I figure
>> that there shouldnt be much difference after all that boiling.
>
>Huh? *Which* version? Is there a recipe missing here?
>
>Thanks.
> Stefan
>
>--
>Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
>Mark S. Harris Austin, Texas stefan at texas.net
>**** See Stefan's Florilegium files at:
> http://www.pbm.com/~lindahl/rialto/rialto.html ****
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list