SC - My Feast 3rd Course
Jehan Yves <robmay@home.com>
robmay at home.com
Fri Feb 9 13:07:10 PST 2001
* Exported from MasterCook *
Appelmouy
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :1:00
Categories : 3 Rd Course
Amount Measure Ingredient -- Preparation Method
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33 1/3 each apple -- peeled and quartered
1 2/3 pints almond milk
1 2/3 cups honey
7/8 cup rice flour
53 1/3 each saffron threads
3/8 cup powder forte
1 1/8 tablespoons salt
Boil apples for 30 mins. Place all ingredients in food processor and puree. Boil until thick (about 10 minutes). Serve.
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* Exported from MasterCook *
Cormarye
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :1:30
Categories : 3 Rd Course
Amount Measure Ingredient -- Preparation Method
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2 2/3 tablespoons coriander
2 2/3 tablespoons caraway seed
1 1/3 tablespoons pepper
24 each garlic cloves -- minced
1 quart red wine
1 quart chicken stock
16 pounds pork loin, whole, R-T-C
combine all ingredients and marinate overnight. Heat oven to 375 degrees. place pans containing meat in oven and reduce heat to 350 degrees. Cook for approximately 1 hour and 30 minutes. Internal temp should be 170 degrees. Pour drippings into pan over high heat and reduce to a sauce. Carve into 10 slices, add sauce, and serve.
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* Exported from MasterCook *
Funges
Recipe By : Curye on Inglysch
Serving Size : 80 Preparation Time :0:45
Categories : 3 Rd Course
Amount Measure Ingredient -- Preparation Method
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6 2/3 pounds mushrooms
20 each leeks -- white only
12 1/8 pounds vegetable broth
1 1/8 tablespoons saffron
1 1/8 tablespoons powder forte
Chop mushrooms and leeks small. Add to broth and bring to a boil. Boil for 15 minutes. Add saffron and powder forte and simmer for 5 minutes. Serve
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