SC - Outlands A&S Recipes French

[Aldyth at aol.com]

Recipes for A&S Collegium April 8, 2000 as interpreted by Lady Gavirella 
Sylvanus



Beef a la mode
    Beat it well and lard it with great lard seeth it in a pot with good 
broth, a bundle of herbs, and when all is well consumed, serve with sauce.
( from The French Cook by Francis DeLavarenne  1653)
My version
1 pound of beef roast   
  
Bundle of Herbs:                                                      
3 tsp.parsley
1 bay leaf
¼ tsp.Thyme
The white of one Leek 
3 Whole Cloves

Spices:
2 TBSP. Garlic
1 tsp. Fennel seed
1 tsp. ground Sage

Cube meat and put in saucepan, cover with water.  Add spices and herbs and 
cook over medium heat until meat is no longer pink.

Mushrooms Farced
    Choose the shaped to contain the best farce, which you shall make with 
some meat, or good herbs, so that it be dainty, and allayed with yolks of 
egges, then your mushrooms being farced and seasoned, put them into a dish 
upon a barde of larde, or upon a little butter, seeth them, then serve 
garnished with juice of lemon.
( From The French Cook.)
My Way
Mushrooms:
6  8 ounce packages of button mushrooms
2 TBSP garlic
1 cup bread crumbs
1 egg
Sauce:
5 TBSP butter
1 Tsp. garlic

    Rinse and remove stems from cap. Finely chop stems, mix them with bread 
crumbs and stir until well blended. Fill caps with bread mixture. Spoon 
butter mixture over caps. Bake at  350 degrees until mushrooms are tender.


Aples fried
    Cut into halves and take out the seeds, and all that is about, Serve them 
under the skin, and put them in a dish with butter, sugar, and water and a 
little cinnamon, let them seeth thus; when they are enough, serve them sugred.

My Way


4 cups water
6 large apples
½ stick butter
7 TBSP sugar
1 TBSP cinnamon

    Core and slice 6 apples. Combine water, butter, sugar and cinnamon in a 
large pot, bring to slow boil. Add apples and reduce heat. Cover and let 
simmer until apples are tender.




Sparagus with white sauce
    Choose the biggest, scrape the foot of them, and wash them, and seeth 
them in water, salt them well, and let them not seeth too much; after they 
are sod, draine them, and make a sauce with very fresh butter, a little 
vinegar, salt, nutmeg, and a tolk of an egge to thicken the sauce, have care 
that it doe not curd (turne) and serve garnished with what you will.


My Way  

2 lbs of asparagus
Sauce:
1 stick unsalted sweet butter
½ tsp vinegar
½ tsp salt
¼ tsp nutmeg

    Remove woody stalks and scales. Steam in salt water until tender. Rinse 
in cold water. Soften butter, mix it with vinegar, salt and nutmeg. Spoon 
over cooked asparagus.