"Done" meats was: RE: SC - alcohol revisited
Jenne Heise
jenne at mail.browser.net
Fri Feb 9 13:08:01 PST 2001
* Exported from MasterCook *
Chebolace
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :0:45
Categories : 2 Nd Course
Amount Measure Ingredient -- Preparation Method
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26 2/3 each onion
53 1/3 each garlic cloves
1 2/3 cups rosemary
1 2/3 cups taragon
2 1/2 gallons vegetable broth
26 2/3 each egg yolks
1/4 cup powder douce
Chop onions and herbs small and add to broth. Bring to a boil and simmer over med. heat for 15 minutes. Add egg yolks and stir well. Serve topped with powder douce.
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* Exported from MasterCook *
Conynggys in grauey
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :1:15
Categories : 2 Nd Course
Amount Measure Ingredient -- Preparation Method
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6 2/3 each rabbit
2 1/4 tablespoons ginger -- ground
2 1/4 tablespoons galingale -- ground
2 1/4 tablespoons canel -- ground
2 1/2 quarts almond milk -- strained
1 1/8 tablespoons cloves -- ground
2 1/4 tablespoons mace -- ground
1 1/8 tablespoons salt -- ground
Boil rabbit for 30 minutes, debone and chop into bite sized pieces. Combine ginger, galingale, canel, and almond milk and bring to a boil. Simmer for 5 to 10 minutes, then add cloves and mace. Add rabbit and salt to taste. Serve
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* Exported from MasterCook *
Ryse of flessh
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :0:30
Categories : 2 Nd Course
Amount Measure Ingredient -- Preparation Method
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1 2/3 gallons rice
2 1/2 gallons vegetable broth
3 1/3 quarts almond milk
1 2/3 teaspoons saffron
1 1/8 tablespoons salt
boil broth and add rice, almond milk, saffron, and salt. Return to boil, cover with tight lid and reduce heat to low simmer. Simmer for 15 minutes. Serve
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