SC - flavors was Rouladen

[Bonne of Traquair]

>>          Mato (Sweetened goat cheese)
>>Bonne

>Is there a recipe for this dish? Olwen

I have the recipe from Thomas Longshanks who is tranlating and slowly 
redacting each recipe in a spanish manuscript into a 'direct' recipe as well 
as a large quantity version made with more readily available ingredients, 
for use at feasts.  He plans to publish this some day and asked me not to 
share his work.

However, it is a simple idea:

Fresh goat cheese,sugar, orange flower water or rose water.  Mix. Eat. Die 
from pleasure.

I served this with a bisket bread flavored with coriander seed in the 
Fettiplace book, which I don't have at hand.  It had eggs, sugar, flour, 
crushed coriander seed, done up in the same manner as other bisket bread 
recipes. You can probably find one in the Miscellany or Florilegium.

I didn't serve the cheese spread on the cakes as I had no documentable 
reason for that.  But the presence of a dish of something spreadable and a 
stack of cakes nearby led to the inevitable, and it was good.

I adore goat cheese!  I miss Celebrity Dairy in Chatham county, NC.  The 
company name comes from all the nanny goats being named after buxom film 
starlets!   Should you make it to an event in Windmasters Hill, get yourself 
some of this.   Celebrity supplies the Raleigh/Durham/Chapel Hill Wholefoods 
grocery stores, some other local co-ops and fancy food stores and the local 
resteraunts with incredibly fresh goat cheese.  Shop on your way to the 
event, the shops are usually sold out on Sunday afternoon.

I arranged to pick up cheese at the Pittsboro Farmers during the week before 
the event.  The cheese I served had still been forage in the meadow the 
Saturday before!

Bonne






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