SC - oyster pie

[Kappler, MMC Richard A.]

Anne-Marie Rousseau wrote:
> 
> yum!!!
> Complete recipe and source info, please? or is it somewhere else already?
> 
> --AM

“88	For to make a porrey chapeleyn, tak an hundred onyons o(th)er an
half, & tak oyle de olyf & boyle togedere in a pot; & tak almande mylk &
boyle yt & do (th)ereto. Tak & mak a (th)ynne paast of dow, & make
(th)ereof as it were ryngis. Tak & fry hem in oyle de olyue or in wyte
grees & boil al togedere. “

	From Curye On Inglysch, Book II, Diversa Servicia (MS D, ff.86r-96v.)

With regard to how the onions are processed, I can only say I tried
small whole onions, onions sliced into rings, and one or two other ways,
and the versions which called for paper-thin slices that pretty much
melted, and very finely minced/pureed onions, worked the best.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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