SC - Herb blends for soft cheeses--a question

[Sue Clemenger]

Adamantius wrote:
>
> As for the specific question of what that eggy layer under the ruzzige
<snnipped>
> So, I'm not sure if what is meant is A) a simple omelette layer, B) a
> crepe layer, or C) an egg-flour dough layer, like pasta. Both B and C
> rely on the assumption of adding ingredients not specified in the
> recipe, but then that's not necessarily a problem -- when we speak of
> serving pot roast with egg noodles, it is understood that the noodles
> are made of more than just egg. A crepe layer could be what is meant,
> but it's really no closer, and not especially easier to make, than a
> pasta-based version, to the original.

Okay, I'll start out by admitting that I haven't been following this thread
(or the list in general for quite awhile), but regarding the use of the word
blat in Das buoch von guote spise (that's where the Ruzzige cake recipe came
from right?) I always thought that the blat of eggs was probably closer to a
sheet of pastry dough made from flour and eggs. In comparison, Sabina
Welserin used the word blatz to refer to such a sheet of dough. These
snippets are just a few of such references in her book. I haven't had time
to look at any other texts, so I'm not sure if similar words were used in
this context by other writers. I've left the words bletz and blatz
untranslated so you can see them in context. These aren't my published
translations, just off-the-cuff renderings.

from <<67>>
Ain pasteten von wilbret (A pastry from game;

 nempt darnach ain wenig
...taig daruon, vngefarlich den dritten tail, vnnd welglet 2
bletz, ... thiet das wilbret a¦ff den vnndern blatz vnnd diet
darnach den andern blatz obena¦ff...

take afterwards a little dough thereon, about the third part and roll 2
bletz,...put the game on the bottom blatz and put afterwards the other blatz
over it

from <<70>>
Ain torten von pflamen... (A tart from plums...)

...man nimpt 2 air vnnd erklopffts,
darnach riert ain mel daran, bis es dich wirt, schit jn darnach
a¦ff den disch vnnd arbait jn woll, bis er recht wirt, hernach
nempt ain wenig mer dan den halbtail vom taig vnnd
welglet ain blatz, so brait jr die torten haben welt, hernach
schit die pflamen dara¦ff vnnd welglet hernach den andern
blatz vnnd zerschneit jn, wie jr jn geren haben welt,
vnnd thiets oben jber die torten...

...one takes 2 eggs and beats, after that stir flour therein, until it
becomes thick, pour it after that on the table and work it well, until it is
right, afterwards take a little more than half of the dough and roll a
blatz, so wide as you will have your tart, after that pour the plums on it
and roll after that the other blatz and cut it, however you would like to
have it, and put it over the tart...


Valoise 
(I promise to quit deleting the digests unread, now that life has calmed
down a bit.)