SC - Cold Soup/Vegetables?

[Elaine Koogler]

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....

Kiri

Christine A Seelye-King wrote:

> A lady in our group is cooking lunch for the Princesses at Crown List in
> a couple of weeks.  She is planning on a stuffed game hen half with
> various fruits (raisins and figs, and I'm not sure what else), and
> stuffed mushroom caps with sausage and breadcrumbs.  She was also
> planning on serving a gaspatcho on the side to provide a crisp texture
> and a brigh color to offset the browns of the other dishes.  She has been
> studying a couple of Spanish cookbooks, I'm not even sure which ones.  I
> suggested that she might want to serve something not so obviously
> non-period as tomato based gaspatcho, and she was reluctant based on her
> criteria (crisp, cold, colorful).
> I have looked through my soup file, Stephan's soup and vegetable files,
> and have not come up with much, other than discussions of non-tomato
> gaspatchos (which sound good, but would be less-than-colorful or crisp)
> and a green soup recipe that would be colorful but warm and smooth in
> texture.  Compost might be good, but would not be colorful, either.  I
> considered sending her the recipe for cucumber with mint in yogurt, but
> did not think it would complement her other dishes well.  She is new to
> the whole period cooking thing, and is reluctant to move beyond her
> tried-and-true sources, these two Spanish books she has borrowed from our
> Baroness and has had success with.  I would like to provide her with
> something fairly structured, as opposed to a mere description of serving
> such-and-such a vegetable with oil and pepper.
> Any suggestions from the crowd?
> Christianna
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