SC - NRW Feast Menu 4/14

[Decker, Terry D.]

Good recipe.  It looks like the brother of a recipe i have called Seafood Pie.  It's a variant of Shepherd's Pie.  Not at all demonstrably period/perioid, but rather good none the less!!  The roux thickened sauce limits the time and place options as a medieval dish, but it sure is good.

Make it with a top and bottom crust, and it moves at least closer to examples of savory pies.  Grind fish and seafood flesh with dried fruits and some vegetables, and some fat, then your even closer (but farther from this recipe, eh?).  Try the recipe also with smoked haddock and some cod for a good variant. go easy on the smaked fish to avoid overpowering the dish.  A small handful of a mild hard grating sheese finishes the sauce ever so nicely and helps it bind just a bit more.  By all means !!  Avoid rendering a couple teaspoons of chiffanade of pancetta or sugar cured bacon to throw in for this recipe!!  It throws the saturated fat and cholesterol into the red zone, and makes it sinfully good.

niccolo difrancesco

sca-cooks at ansteorra.org wrote:
> Greetings all.  I just had to share this recipe with you all.  Mistress Margherita made this dish for last cooks guild and it is DELICIOUS.  She 
lists the site where the recipe comes from and it seems as though it could 
very well be peri-oid at least.  She ditched the suggested topping of mashed 
potatoes and used a crust.  This is now on my front line recipe list.
Olwen


>From: Weaver8002 at aol.com
>Lord Hans -
>here's my receipe from the last meeting.
>Margherita
>
>SCALLOP PIE
>
>8 x Large scallops*
>  300 ml Milk
>  2 x Salt and pepper
>  2 T Butter
>  1 T Flour
>  1/2 lb Mushrooms, sliced
>  4 T Med.sweet white wine
>  1 lb Fresh mashed potatoes
>
>* Or 4 scallops and an equal amount of any white fish.  Or more scallops,if
>you like.
>
>Clean the scallops and cut in half, then simmer in the milk for 15 minutes.
>Strain, reserving the liquid.  Heat 1 tablespoon of the butter and stir 
>inthe
>flour, cook for about a minute, stirring, then add the milk
>gradually,stirring all the time to avoid lumps.  Seasonwith salt and 
>pepper,
>add the sliced mushrooms and simmer for about 10 minuteslonger; then add 
>the
>sherry or wine and finally the scallops.  When hot,transfer to an ovenproof
>dish and cover with mashed potatoes, making sure theycover the fish right
>to the edges.  Dot with the remaining butter and bake in a moderate
>oven,350F, for 20-30 minutes, or until the top is turning brown.
>
>
>  THE SITE THIS IS FROM IShttp://www.ibmpcug.co.uk/~owls/irishlst.htm
>
>First – loose thepotatoes.  Use a piecrust instead.
>Added nutmeg.
>300 ML = 1 1/4 CUPS. I use a cup & a half.  I had12 – 15 scallops.