[Sca-cooks] RE:uiuanda alla Hebraica, di Carne, 1557 ('A Jewish dish, withmeat')

[Elaine Koogler]

I will say that I found getting the pommes dorrees difficult to hold together...probably the fruit content...I finally wound up adding egg whites to hold them together, even though the recipe did not call for
them.  I chose egg whites as they are generally tasteless and do not add any color.

Kiri

Debra Hense wrote:

> <stuff deleted>
>
> I have three questions:
> -- would the recipe "work" this way (no binding agent for the meat?)
> -- is there a tradition for this kind of dish?
> -- do you see errors in the paraphrase? Suggestions to improve it?
>
> My answers:
>
> Would the recipe work?  Yes.  Think hamburger.  It sticks together with no binding agent other than itself.  If you chop the meat fine enough you get hamburger.
>
> Is there a tradition for this kind of dish? I don't know.  But it looks a lot like some of the pommes dorreys I see in the Medieval English cookbooks only without the colored egg white coating.
>
> I just have a question about the yolks - the translation does not make clear whether these yolks remain whole within the meatball, or once inserted into the hole they are mashed into the meat, then fried.
>
> Kateryn de Develyn
>
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