SC - Looking for Stollen
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Jan 10 15:00:41 PST 2000
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One of my shire members has asked me to assist her in cooking a feast for an
event next fall. She has sent me the following recipe, asking if we can
"make it period". I have told her that the best we can do would be
"period-like", and also that I am unsure if this type of casserole is a
period concept. I haven't come across any, but my knowledge of the body of
recipes is pretty limited. Can anyone give me any information on whether
this type of dish is found in the medieval and/or Renaissance periods, and
point me to similar recipes if they exist?
Brangwayna Morgan
In a message dated 1/10/2000 9:34:33 AM Eastern Standard Time,
seramacd at pa.freei.net writes:
<< TODAY'S RECIPE: CASSOULET
This hearty adaptation of a traditional French dish is a good way to
use leftover dark meat. Its many ingredients and long cooking time
yield a savory mix of blended flavors that requires no accompaniment.
Serves 8.
1 lb pork sausage
3 med onions, chopped
2 cloves garlic, minced
1 can diced tomatoes
2 tbsp chopped parsley
1 bay leaf
1/2 tsp basil
1 tsp sugar
Salt and pepper, to taste
Several dashes Tabasco sauce
2 cans great northern beans
6 chicken thighs, cooked or 4 c dark turkey meat
3 beef bouillon cubes
1-1/2 c hot chicken stock
1/4 c wine vinegar
1-1/2 c bread crumbs
1/4 c olive oil
Chopped parsley
Make sausage into small balls and fry; set aside. Pour off all fat
except 1 tbsp; brown onions and garlic in fat. Add tomatoes with juice
and seasonings. Cook slowly until almost dry.
In a buttered casserole, layer beans, sausage, chicken or turkey, and
tomatoes, ending with beans. Mix bouillon cubes with a little stock0
and vinegar. Pour over casserole. Add enough stock to come to the top
layer. Cover with crumbs; drizzle with olive oil.
Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed
but casserole is still moist. Sprinkle top with parsley. >>
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Message-ID: <3879EF1B.294EBC81 at pa.freei.net>
Date: Mon, 10 Jan 2000 09:39:23 -0500
From: Lisa Dennen <seramacd at pa.freei.net>
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Subject: [Fwd: TipWorld's Recipes [CASSOULET - 12/29/1999]]
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This is the cassoulet recipe I asked you about. I'm sure we
could change a few things to make it period. Like leave out
the tomatoes? Let me know what you think.
Lisa/Seraphina
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From: TipWorld<tips at tipworld.com>
To: seramacd at mail.pa.freei.net
Cc:
Subject: TipWorld's Recipes [CASSOULET - 12/29/1999]
Date: Wed, 29 Dec 1999 08:24:22 -3736818
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T I P W O R L D=20
http://www.tipworld.com =20
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R E C I P E S=20
December 29th, 1999=20
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Brought to you by the publisher of Prevention Magazine =20
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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D =20
TODAY'S RECIPE: CASSOULET=20
=20
=20
This hearty adaptation of a traditional French dish is a good way to=20
use leftover dark meat. Its many ingredients and long cooking time=20
yield a savory mix of blended flavors that requires no accompaniment.=20
Serves 8. =20
1 lb pork sausage =20
3 med onions, chopped =20
2 cloves garlic, minced =20
1 can diced tomatoes =20
2 tbsp chopped parsley =20
1 bay leaf =20
1/2 tsp basil =20
1 tsp sugar =20
Salt and pepper, to taste =20
Several dashes Tabasco sauce =20
2 cans great northern beans =20
6 chicken thighs, cooked or 4 c dark turkey meat =20
3 beef bouillon cubes =20
1-1/2 c hot chicken stock =20
1/4 c wine vinegar =20
1-1/2 c bread crumbs =20
1/4 c olive oil =20
Chopped parsley =20
Make sausage into small balls and fry; set aside. Pour off all fat=20
except 1 tbsp; brown onions and garlic in fat. Add tomatoes with juice=20
and seasonings. Cook slowly until almost dry. =20
In a buttered casserole, layer beans, sausage, chicken or turkey, and=20
tomatoes, ending with beans. Mix bouillon cubes with a little stock=20
and vinegar. Pour over casserole. Add enough stock to come to the top=20
layer. Cover with crumbs; drizzle with olive oil. =20
Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed=20
but casserole is still moist. Sprinkle top with parsley.=20
=20
=20
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