SC - Cressee webbed

[margali]

Went there, like the idea for a feast dish. I like the idea about using the
whites in teh white dough and yolks for the yellow dough. I am not sure about
rerolling it before boiling, however. This might be something to play with at
pennsic this year, maybe with duck 'landesknecht' with sauce, and the greens
from '1000 Eggs' as Phlip's birthday dinner menu.

david friedman wrote:

> We had a small cooking workshop today, and one of the things I did
> was cressee--the other Anglo-Norman recipe with a picture. I thought
> it was interesting, so took some pictures with my new digital camera.
> You can find the result at
>
> http://www.daviddfriedman.com/Medieval/cressee/cressee_recipe.htm
>
>  but it occurred to me that one interesting
> variant to try would be to roll the whole thing thin after it was
> assembled but before it was boiled.
>
> One problem with the recipe is getting enough contrast in color
> between the plain and the yellow strips. One way is by using a lot of
> saffron--but the result looks better than it tastes, unless you
> really like saffron. Another possibility that Elizabeth suggested but
> that I have not yet tried is to use the egg yolks in what will be the
> yellow dough and the whites in what will be the plain dough.
>
>
> David/Cariadoc
> http://www.daviddfriedman.com/