Subject: SC - daryoles

[Huette von Ahrens]

I think that this is a perfect example of how the
medieval cook looked at fruit and sweet dishes as
compared to how we now look at fruit and sweet dishes.

In today's world, we think of fruit as a salad
ingredient or a dessert ingredient or on occasion as a
sauce for a main course.

However, to the medieval cook a sweet strawberry pie
was more likely to be looked on as a side dish than a
dessert, which is why they used a meat broth or stock
in such a dish.  A modern cook would never think of
putting meat broth in a strawberry pie because we
would never consider a sweet pie as a side dish.

Adamantius please forgive my addendum.  I know you and
a hundred others on the list know this, but I think
there are some novice cooks on this list who might not
know this.

Huette


- --- Philip & Susan Troy <troy at asan.com> wrote:
> > Date: Fri, 21 Apr 2000 19:47:57 -0500
> > From: Mike  Young <uther at lcc.net>
> > Subject: SC - daryoles
> > 
> > I am playing with a recipe that calls for fresh
> broth...it is a kind of
> > cream pie with strawberries.  Any ideas as to what
> kind of broth?
> > thanks,
> > gwyneth  
> 
> In the Anglo-Norman recipe corpus, I'd guess the
> most common broths
> specified would be "fresh broth of beef" or "of
> capons". In general,
> these would be likely to be white bouillions/stocks
> made as a by-product
> of boiling meats, not brown stocks made from roasted
> bones. You'd
> probably want to use less water per pound of meat
> than the usual quart
> per pound generally called for in modern stock
> recipes, on the
> assumption you want to eat the meat you're boiling,
> rather than cooking
> the meat to bone-dry rags and throwing it away. You
> might try perhaps
> two quarts of water for a four-pound baking chicken
> (egad, a
> substitution!!! this is somewhere between a roaster
> and a fowl) or piece
> of beef. Start with cold water and simmer a chicken,
> depending on type,
> between 30 and 90 minutes, or a piece of pot-roast
> type beef, such as
> bottom round, chuck or brisket, for perhaps 2 hours.
> Cool your meat in
> the broth, off the heat, for an hour or so, drain,
> skim and strain the
> broth, or chill it overnight and lift off the fat
> that way.
> 
> If you find yourself using canned stock, your best
> bet would be one of
> the low-sodium chicken stocks. Brown beef stock
> would probably be too
> strongly flavored for a dariole or doucet, and would
> be a less likely
> candidate, I think, for an accurately prepared dish.
> 
> Hope this helps...
> 
> Adamantius 
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
>
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