SC - Rumpolts Turkeys

[Elaine Koogler]

We've made blancmange several times, and have always done it as a mixture of
shredded chicken and rice, with seasonings.  I guess what we come up with could be
molded...in fact one source (sorry, can't remember which) called for dividing into
four parts and coloring each part a different heraldic color.  We even toyed with
the idea of doing the field of our baronial arms (per chevron gules and argent) in
blancmange for our first investiture...it didn't quite work out.

Kiri

Martina Grasse wrote:

> Allison,
> I always love the feedback from you, thank you...
>
> Actually Thomas came through with a definition for" a GEBEHTEN sliced loaf
> (of bread)/ "... It is roasted... in other words... TOAST ;-)
>
> >'Gliedt' is a form of gleich or gleichen?
> No, it is a variation on "die Glieder "  meaning limbs (or in a jewlery
> context links)
>
> >Thigh' is something other than 'Diech'
> No, I think according to Baufeld's (which  of course is not where I am) Diech
> is Thigh ("Oberschenkel" - it was one I had to look up because I had no clue.)
>
> >The word 'Krapffen' is used for for fritters but so is 'Fladen'.  I'd
> >like to know if this is a regional term preferance, or, if like our good
> >old 'mus'/'brei' there are subtle differences?
> I think you may have hit it, that it is a regional variation... Thomas may
> know more than I on this one...
>
> >Do you suppose that the blanc mange is #8 or #9?
> It could be or in one of the earlier recipes (since the turkey chaper is
> rather far into the book)
>
> Re #19... I had sort of envisioned a crustless Quiche, but I have never made
> a blancmange, and so have no preconcieved notion what one would look or feel
> or taste like... if someone would post a (redacted) recipe I might be able to
> try making one, would give me a better idea of what we are working with (I
> have visions of everything from white chicken flavored jello with chicken
> chunks in it to some sort of pate-oid creation.... can anyone help me out
> here???)
>
> Gwen Cat
> (loving every minute of this, but getting ready to take a bit of a break from
> the glowing screen....)
> ________________________________________
> Date: Wed, 14 Jun 2000 17:52:33 EDT
> From: allilyn at juno.com
> Subject: Re: SC - Rumpolt's turkeys
>
> Many thanks, Gwen!  I'm also getting additional words for my cookery
> lexicon, as my dictionary has different ones, sometimes.  'Gliedt' is a
> form of gleich or gleichen?  My dictionary only gives the 'equal' etc.
> meanings.  'Thigh' is something other than 'Diech'.  I'm glad to get new
> words for the lexicon--still growing.
>
> >>3. Gliedt den Indianischen Han ab/ Flu:egel vnd Diech/ fu:ell
> einjeglichs besonders/ vnd wenns gefu:ellt ist/ so setz es zu/ vnd lasz
> an die statt sieden/ Legs auff ein Roszt/ breuns ab/ vnd mach ein Bru:eh
> darzu/ es sey saur oder su:esz/ ist es auff beyde manier gut.
> 3. Dismember the turkey/ (remove) wings and thighs (legs too??)/ stuff
> each especially/ and when they are stuffed/ so put them to (water?)/ and
> let them simmer till done/ Lay them on a rack/ brown them/ and make a
> broth thereto/ be it sour our sweet/ it is good both ways.<<
>
> Well, if you cut off the thighs, the legs are coming, too!  ;-)  Probably
> cook's shorthand for slicing through the thigh/body joint.  Now, I am
> wondering if you are to stuff the breast and simmer, then brown on the
> oven rack, and make a broth, seasoned as you wish, from the legs and
> wings, or whether you are supposed to stuff the legs, etc., saving the
> breast for a different preparation.
>
> The following recipes call for 'such stuffed wings' so maybe it is the
> second method.
> There are also following recipes to a half breast and the other half, so
> I guess it's the wings and legs that are stuffed, par-boiled, and
> roasted.  That would mean that the broth is made by adding the cooking
> broth to the roasting pan juices.
>
>  a GEBEHTEN sliced loaf (of bread)/
> behalten        to keep (kept, kept
> This is really reaching, but could it be a loaf or slices of bread that
> you have kept--i.e., stale?  Day or 2 old bread?  That would fit with
> other preparations which call for stale bread in a sauce.
>
> 8. Make from the other half breast/ that is cooked/ a crushed (like a
> mash???)/
> I'd guess a pate for this one, and a hash for 'gehack' in the following
> recipe.  Evidently, 'a crushed [or pounded]' doesn't have a name, because
> he doesn't give a noun form.
>
> The word 'Krapffen' is used for for fritters but so is 'Fladen'.  I'd
> like to know if this is a regional term preferance, or, if like our good
> old 'mus'/'brei' there are subtle differences?
>
> 14. You can also make Mansho Blancko (blancmange) of the breast/ as was
> mentioned earlier.
> Do you suppose that the blanc mange is #8 or #9?  I did think--without
> checking can't be sure--that the French blanc mange had the chicken
> pounded to paste.  That recipe changes over time, though.  Even loses the
> poultry and becomes dessert.
> Taillevent pounded his, but it was for an invalid.
> OK, checking the English.  Harleian MS 4016 and Harleian MS 279 'tease'
> the chicken, into shreds.  Cindy uses ground chicken.  Forme of Curye
> 'teere it small'.
> Hieatt, in _Pleyn Delit_ has it in small pieces also--
>
> (and this recipe is the reason, M. Adamantius, why I had it in mind to
> 'mold' the mortrews--she puts her Blamanger into a ring mold.  Mea Culpa
> and shades of Betty Crocker.  Frozen peas in the center of the ring mold,
> maybe?  ;-p)
>
> Tried to check Chiquart, but it's too big when I have Juno open.  Maybe
> just too big altogether--will have to split it up.
>
> Is there, anywhere, an index of recipes for the Menagier?
>
> 19. Make also a Musz [there is that word ;-) I would say mash - think
> applesauce] of the blancmange. Take the blankemange/ and combine it with
> eggs/ and with sweet milk (as opposed to sour) take a bowl/ and smear the
> bottom with butter/ that is cold/ put thereafter the mash in the bowl/
> put it in the oven/ and bake it/ so it becomes a nice casserole/ and
> when you serve it/ so sprinkle it with sugar/ so it will be good.
>
> OK, from what we've learned of 'Mus', I think he wants us to thin the
> mashed or minced chicken with the milk and eggs, to a Mus consistency,
> then it goes into a bowl, gets baked, [and I think it is unmolded from
> the bowl before serving, because we greased the bowl with cold butter]
> becomes a sort of baked turkey custard, sprinkled with a little sugar
> before serving.  Yum!
>
> Now, I wish I hadn't passed by that fresh turkey breast in the store last
> night.
> (I got the milk and eggs)
> Regards,
> Allison,     allilyn at juno.com
>
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