[Sca-cooks] suggestions please

[Stefan li Rous]

Begga Elisabeth asked:
> Question 2:  Suggestions to add visual interest to this course
>
> Chicken Dumplings (Sabrina Welserin)
> <<193>>
> Wie man kaponerkrapfen machen soll
>
> Nempt das bret von 2 hennen, wens gesoten jst, hackt es
> fein, nempt ain barmisankes=DF geriben dar=FAnder vnnd gilbts
> vnnd rierts d=FArchainander/ jr solt a=FAch m=FAscatblie vnnd
> pfeffer dareinthon, macht darnach ain taig an/ macht ain
> tinnen blatz vnnd thiet die obgeschribne fille dara=FAff vnnd
> formierts z=FA ainem krapfen vnnd dient die 2 zipffel z=FAsamen/
> siedts jn ainer fleschbrie wie hert gesottne air vnnd gebts
> warm.
>
> Rough translation
> the meat of two chicken -cooked and chopped fine. Add parmesan cheese.
> Season with mace and pepper.  make a dough into thin flat cakes, fill and
> boil in broth

Sounds interesting. Fill with what? Assuming you are making a dough of
the ground chicken and the parmesan cheese. Or are you supposed to make
a flour/water dough and then fill that with the ground chiken/cheese
mixture?

I suspect the latter. If so, would you make a flat wafer similar
to a won ton wrapper, put on a spoon of the filling, put another
sheet over that, seal them together and boil that?

> Taste wise it's great (according to my husband) color wise it leaves much
> to be desired.

Serve them garnished with some parsley or equivalent? Put saffron into
on set of dough and green herbs into another? Sprinkle the top of the
ravioli with more cheese?

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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