food and appearance...was Re: SC - quick important note
Huette von Ahrens
ahrenshav at yahoo.com
Fri Apr 21 02:21:56 PDT 2000
- --- CBlackwill at aol.com wrote:
> In a message dated 4/20/00 3:00:59 PM Pacific
> Daylight Time,
> catwho at bellsouth.net writes:
>
> > >
> > > My solution to a "horrible looking stew" was to
> make dumplings so it
> > formed
> > > a layer over the top. It might not have been
> period, but it saved us
> from
> > a
> > > seriously underestimated feast.
> >
>
> Actually, dumplings are quite period. The recipe
> for "White Ravioli" in
> Redon's "The Medieval Kitchen" is exactly that...a
> dumpling. The recipe may
> be Neapolitan in origin, and was found in New York's
> Pierpont Morgan Library.
> unsigned, unfortunately, because it is a wonderful
> recipe which is just as
> tasty with the sweet spices as it is with dill and
> sage.
>
> Balthazar of Blackmoor
While I agree with you that dumplings are period, I
don't agree with you that raviolies are a form of
dumplings. They are two entirely different processes.
Huette
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