SC - My Feast 2nd Course

[Jehan Yves <robmay@home.com>]

                     *  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
- --------  ------------  --------------------------------
  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
- --------  ------------  --------------------------------
   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
- --------  ------------  --------------------------------
   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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