Peldyn's attempt wasRe: SC - I CHALLENGE YOU...
Peldyn at aol.com
Peldyn at aol.com
Thu Apr 6 21:47:06 PDT 2000
I made this tonight for dinner and served it with a brown rice and pearled
wheat pilaf and a green salad.
For to make a buccenade, tak veel and boyle it.. Tak (y)olke of eggys & mak
hem (th)ykke. Tak macis & powdre of gyngyur & powdere of peper, & boyle it
togedere & messe yt forth.
.
I took five an a half pound shoulder clod roast and boiled it instead of the
veal since that was the only large cut of meat available and they had no
veal. I put it on the stove in a pot with 3 cups of beef broth and boiled
(with the lid on through most of the cooking) it until it was tender. By then
much of the liquid had reduced. I took the meat out and let the broth
continue to boil down. I sliced the meat and placed it on a platter. I
took 4 eggs yolks and beat them in a heavy saucepan until they were thick
adding 2 pinches mace, 2 pinches of ginger, and 2 pinches of pepper. I then
put it over the heat to simmer, beating vigorously, making a Hollandaise type
sauce. I slowly drizzled the beef broth that had reduced to about 2/3 of a
cup into the egg mixture beating vigorously. This created a lovely golden
brown sauce that I served over the tender meat.
This turned out so good even Ian, my picky nephew ate it!!!
Peldyn
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