SC - My Feast Ist Course

[Jehan Yves <robmay@home.com>]

                     *  Exported from  MasterCook  *

                            Caboches in Potage

Recipe By     : Curye on Inglysch
Serving Size  : 80   Preparation Time :1:00
Categories    : 1 St Course

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   4      each          cabbage -- cut 1/2 inch thick
  14 1/2  pounds        vegetable broth
   8      each          onion -- minced
  16      each          leeks -- white only- juliened
  40      threads       saffron
   1 1/3  tablespoons   powder douce

Place cabbage in broth to cover, add onion and leeks. Bring to boil and boil for 30 minutes. Add saffron and salt to taste, simmer 5 to 10 minutes. Serve and top with powder douce in bowl

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                     *  Exported from  MasterCook  *

                    Caponys in concys schal be sodyn.

Recipe By     : Curye on Inglysch
Serving Size  : 80   Preparation Time :0:30
Categories    : 1 St Course

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
  13 1/3  pounds        chicken -- skinned and boned
   3 1/3  quarts        ale
   2 1/4  tablespoons   peppercorns
   3 1/3  quarts        white bread
  26 2/3  each          hard boiled eggs -- chopped
   1 2/3  teaspoons     saffron
   1 2/3  teaspoons     salt

    Chop chicken small. Grind peppercorns. soak saffron in small amount of ale. Combine all ingredients except saffron and salt and bring to a boil. Boil for 15 minutes. Add saffron and salt and stir and cook until saffron color spreads.  Serve

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                     *  Exported from  MasterCook  *

                         Cuskynoles  pg. 52  # 45

Recipe By     : Curye on Inglysch  as redacted by David Friedman (Cariadoc)
Serving Size  : 80   Preparation Time :1:30
Categories    : 1 St Course

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   8      each          pear -- ripe
   2      pounds        almonds, blanched -- whole
     1/4  cup           nutmeg
   8      each          cooking apple
   2      pounds        pitted dates
   2 2/3  tablespoons   cloves
   2      pounds        figs
     1/4  cup           cinnamon
   1 1/3  tablespoons   ginger
   2      pounds        raisins
					
   3      quarts        flour
   2      cups          water
   8      each          egg -- beaten

   FILLING
 Wash and core apple and pear, but do not peel. Cut figs into 2 or 3 pieces each. Combine first 10 ingredients in processor and reduce to mush.
   PASTRY
Stir cold water into flour, stir in egg, stir and knead until smooth. Roll out as two 12" by 15" sheets. cut each sheet into 10  6" by 3" pieces. Spread 1 tablespoon of filling on one piece and put another piece over it makimg a sandwich of dough, filling, dough. Using the back of a thick knife press the edges together to seal them, then press along the lines shown in the figure, giving a 6" by 3" cake made up of 15 miniature fruit filled ravioli, joined at thier edges.
Boil about 4 minutes, then broil at a medium distance from the burner about 4 minutes per side, watching to be sure they do not burn.

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NOTES : Before boiling: Freeze the  cuskynoles after completion at the pre-cook. On day of event: Boil for 6 minutes and then broil as per directions.