SC - Cooking Laurels
Ruthford Jimmy Wang USAFE CSS/SCOG
Jimmie.Ruthford at ramstein.af.mil
Wed Apr 26 09:40:31 PDT 2000
It is...and the wonderful thing about it is that the cucumbers are another of
those things that replace electrolytes (or so I understand), so it's good for
you, as well. I only wish I could document it as period. I did serve it at one
feast as a period-type dish (all of the ingredients were period, and I
understand that soups of similar types were served in period). I haven't done
it since and would like to!
Kiri
Siegfried Heydrich wrote:
> Sounds like it would be a really great hot weather dish! A welcome
> change from Gazpacho (which I like, but am getting tired of)
>
> Sieggy
>
> > I have a French cookbook (modern) which has a recipe for a wonderful
> cucumber
> > soup that I suspect may well be based on a period recipe. It uses chicken
> broth
> > as a base in which the cucumbers are cooked. Once they are cooked to
> tender,
> > they are mashed. The resulting puree is added to cream and seasonings.
> This
> > produces a wonderful light-green color. The soup is then served chilled
> with
> > cubed cucumbers as a garnish. It is incredibly refreshing! And the
> cucumber
> > garnish adds the necessary crunch.
> >
> > I have no idea if there is a period source for something similar...I admit
> to
> > not having gone through either the Scully Early French Cookery or my copy
> of
> > Taillevent...but this might be a possibility if any of you know if there
> is a
> > period version....
>
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