SC - Outlands A&S Recipes French
Aldyth at aol.com
Aldyth at aol.com
Mon Apr 10 09:40:07 PDT 2000
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.
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