SC - Determining Laurel Doneness (Was: Cooking Laurels)

Wed Apr 26 08:37:17 PDT 2000

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Hey all from Anne-Marie
perhaps a nice compound salat? it's cold, and VERY colorful, especially if you
garnish with all kinds of wonderful edible flowers, and fun textures. The
taste
will be VERY different from her proposed main dish, which is, at least,
perioide according my lexicon.

In my experience, soup, much less cold soup, no matter how tasty, is not well
recieved in general, and is a bear to serve, and half your diners wont have
bowls, etc etc etc.

THe recipe we use in the Madrone Culinary GUild is a huge hit every time....we
actually get little green salat back. wonders never cease! :)
all rights reserved, no publichation without permission, etc etc etc....:)

COMPOUND SALAT:

Salat [Forme of Curye XX III.XXVI]
Take persel, sawge, garlee, chibon [chives], oynons, leek, borage, mynt,
porrect, fenel and ton tressis [gloss], rew, rosemarye, purslayre, lave and
waische hem clene, pike hem, pluk ye small with thyn honde and mynge hem wel
with rawe oile, layor vyneg and salt, and serve it forth.

Compound Sallet [The English Hous-wife, 1615]: To compound an excellet Sallet,
and which indeed is usuall at great Feasts, and upon Princes Tables, take a
good quantity of blancht Almonds, and with your shredding knife cut them
grossly. Then take as many Raisins of the Sun clean washt, and the stones
pickt
out, as many Figs shred like the Almonds, as many Capers, twice so many
Olives,
and as many Currants as of all the rest, clean washt, a good handfull of the
small tender leaves of red Sage and Spinage: mixe all these well together with
good store of Sugar, and lay them in the bottom of a great dish. Then put unto
them Vineger and Oyl, and scrape more Suger over all: then take Oranges and
Lemmons, and paring away the outward pilles cut them into thinne slices. Then
with those slices cover the Sallet all over. Then over those Red leaves lay
other course of old Olives, and the slices of well pickled Cucumbers, together
with the very inward heart of Cabbage lettice cut into slices. Then adorn the
sides of the dish, and the top of the Sallet with more slices of Lemons and
Oranges, and so serve it up.

Our version:
0.125 c. slivered almonds
1 oz capers
2 oz currants
0.125 c. figs
1 tsp lemon juice
1.5 heads of lettuce, spinach and other greens
1/4 c. olive oil
2 oz olives
1 orange, peeled and sliced (no white part). Reserve half for garnish
1 oz sweet pickles
0.125 c. raisens
1 pinch salt
1 tsp sugar
0.5 c. balsamic vinegar
4-5 lemon slices for garnish

Slice, chop and/or shred all ingredients. Layer in a nice salad bowl. Make a
vinegrette dressing from the oil, vinegar, salt and sugar. Pour on Sallet,
sprinkle with lemon juice and serve, garnished with lemon and orange slices.

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Hey all from Anne-Marie 
perhaps a nice compound salat? it's cold, and VERY colorful, especially
if you garnish with all kinds of wonderful edible flowers, and fun
textures. The taste will be VERY different from her proposed main dish,
which is, at least, perioide according my lexicon. 
 
In my experience, soup, much less cold soup, no matter how tasty, is not
well recieved in general, and is a bear to serve, and half your diners
wont have bowls, etc etc etc. 
 
THe recipe we use in the Madrone Culinary GUild is a huge hit every
time....we actually get little green salat back. wonders never cease!
:) 
all rights reserved, no publichation without permission, etc etc
etc....:) 
 
 
COMPOUND SALAT: 
 
Salat [Forme of Curye XX
III.XXVI] 
Take persel, sawge, garlee, chibon [chives], oynons, leek, borage,
mynt, porrect, fenel and ton tressis [gloss], rew, rosemarye, purslayre,
lave and waische hem clene, pike hem, pluk ye small with thyn honde and
mynge hem wel with rawe oile, layor vyneg and salt, and serve it
forth. 
 
Compound Sallet [The English Hous-wife, 1615]: To compound an
excellet Sallet, and which indeed is usuall at great Feasts, and upon
Princes Tables, take a good quantity of blancht Almonds, and with your
shredding knife cut them grossly. Then take as many Raisins of the Sun
clean washt, and the stones pickt out, as many Figs shred like the
Almonds, as many Capers, twice so many Olives, and as many Currants as of
all the rest, clean washt, a good handfull of the small tender leaves of
red Sage and Spinage: mixe all these well together with good store of
Sugar, and lay them in the bottom of a great dish. Then put unto them
Vineger and Oyl, and scrape more Suger over all: then take Oranges and
Lemmons, and paring away the outward pilles cut them into thinne slices.
Then with those slices cover the Sallet all over. Then over those Red
leaves lay other course of old Olives, and the slices of well pickled
Cucumbers, together with the very inward heart of Cabbage lettice cut
into slices. Then adorn the sides of the dish, and the top of the Sallet
with more slices of Lemons and Oranges, and so serve it up. 
 
Our version: 
0.125 c. slivered almonds 
1 oz capers 
2 oz currants 
0.125 c. figs 
1 tsp lemon juice 
1.5 heads of lettuce, spinach and other greens 
1/4 c. olive oil 
2 oz olives 
1 orange, peeled and sliced (no white part). Reserve half for
garnish 
1 oz sweet pickles 
0.125 c. raisens 
1 pinch salt 
1 tsp sugar 
0.5 c. balsamic vinegar 
4-5 lemon slices for garnish 
 
Slice, chop and/or shred all ingredients. Layer in a nice salad bowl.
Make a vinegrette dressing from the oil, vinegar, salt and sugar. Pour on
Sallet, sprinkle with lemon juice and serve, garnished with lemon and
orange slices. 
 
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