SC - authenticity

[Ron Rispoli]

You might try a white sherry in place of the Sauterne, don't know anything
that could replace a Burgundy.
- -----Original Message-----
From: Stefan li Rous <stefan at texas.net>
To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
Date: Sunday, May 21, 2000 5:24 PM
Subject: Re: SC - authenticity


>Clotild commented:
>> I had labeled all the foods and I think everyone was pretty aware that
>> the Sin was OOP.  And I had other period desserts available
>> (gingerbrede, and fresh strawberries with creme bastarde).
>
>What is this "creme bastarde"? recipe or directions to make it?
>
>>  And I had
>> sets of documentation on the tables with the redacted recipes for all
>> the dishes except the Sin.
>
>I've taken to making period dishes for the company and family pot lucks
>that I'm invited to. And I usually print up a sheet of paper giving
>the recipe and redaction.
>
>At our two family Mother's Day get-togethers, I made Custarde, Peeres in
>Confyt and Patina de Persicis (Peach custard), all of which can be found
>in my desserts-msg file. I made three different desserts since I had
>never made these three before and wasn't sure how they would come out.
>They all went over quite well and I had to be careful that there was
>enough left from the first party to serve for the second.
>
>The pears went over well, but in hindsight, I'll try to find a different
>wine. The redaction used two wines, Burgundy and Sauterne. I had to search
>at the grocery to find any Burgundy. There were lots of Merlots,
chordeneyes,
>rose wines but very little Burgundy and no Sauterne. I considered going
>to a Liquor store but I saw a series of wines with "dry", "dessert" labels.
>Since I understood this "Sauterne" to be a sweet, dessert wine I bought
>the wine labeled "dessert". I found out when making it that this must
>have been a fortified wine as it was brownish in color. I guess that it
>being over in the section with the ports and sherries should have been
>a tip-off. I didn't get red pears in a yellow-white sauce as mentioned
>in the message. I got red pears in a dark red sauce. Next time I will
>find some of this "Sauterne" or something else close to "Greek wine"
>and the "sweet Italian white wine" mentioned in the recipe translation.
>
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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