SC - feast catapults

[Huette von Ahrens]

- --- CBlackwill at aol.com wrote:
> In a message dated 4/20/00 3:00:59 PM Pacific
> Daylight Time, 
> catwho at bellsouth.net writes:
> 
> > > 
> >  > My solution to a "horrible looking stew" was to
> make dumplings so it 
> > formed
> >  > a layer over the top.  It might not have been
> period, but it saved us 
> from 
> > a
> >  > seriously underestimated feast. 
> >  
> 
> Actually, dumplings are quite period.  The recipe
> for "White Ravioli" in 
> Redon's "The Medieval Kitchen" is exactly that...a
> dumpling.  The recipe may 
> be Neapolitan in origin, and was found in New York's
> Pierpont Morgan Library. 
> unsigned, unfortunately, because it is a wonderful
> recipe which is just as 
> tasty with the sweet spices as it is with dill and
> sage.
> 
> Balthazar of Blackmoor

While I agree with you that dumplings are period, I
don't agree with you that raviolies are a form of
dumplings.  They are two entirely different processes.

Huette


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