SC - My Feast Ist Course
Jehan Yves <robmay@home.com>
robmay at home.com
Fri Feb 9 13:05:35 PST 2001
* 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
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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
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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.
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