SC - Cuskynoles?

[Mordonna22@aol.com]

Thank you all for your suggestions; I look forward to
trying them.  Plus I finally got around to checking
out the Florilegium and Miscellany -- I didn't find
the recipes that were mentioned, but I found a whole
bunch of other stuff to try!  Yum!

I have a copy of "To the Queen's taste" but it's not
only in a box, the box is on the other side of the
Cascades.  I'll have to dig it out and read it again
this spring when the weather in the passes is
reliable.  The Capon in Orange Sauce sounds wonderful;
if there's a published redaction I would be interested
in getting the book (I don't think I'm up to redacting
yet, although these days I can usually boil water
without starting any major conflagrations).  If not, I
would be grateful for a copy of any unpublished ones
anyone would care to send my way (whenever you come
across them, I'm not in any hurry with this).

Dana/Ximena


- --- Philip & Susan Troy <troy at asan.com> wrote:
> Stefan li Rous wrote:
> > 
> > Admantius asked:
> > > Does anybody have the Capon In Orange Sauce
> After Mistress Duffeld's Way
> > > (I think that's it) on disk? I know I've posted
> this to the cooks' list
> > > at least once before, and I'm still suffering
> from Books In Boxes
> > > Syndrome.
> > 
> > There are several similar dishes in the
> chicken-msg file in the FOOD
> > section of my Florilegium. One of those was in
> Platina. But I didn't
> > see the exact recipe that you describe in there.
> 
> As I recall the Platina recipe was much simpler, in
> which tart orange or
> lemon juice was poured over cooked chicken, in much
> the way we might
> squeeze a hit of lemon over broiled fish. I'll see
> if I can find the
> recipe I was talking about.
> 
> You know you're getting old in this game when "To
> The Queen's Taste" is
> a rare antiquity among our cooks. Not that there's
> anything wrong with
> that... ;  )
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
>
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