[Sca-cooks] squash recipes

[Olwen the Odd]

Ah-Ha!  Thank you your Grace.  This is the recipe of which I spoke.  When we
do this recipe we use Butternut squash.  Very good.
Olwen

>Fried Gourd
>Platina p. 119 (Book 7)
>
>Scrape off the skin from the gourd and cut it sideways in thin
>slices. When it is boiled once transfer it from the pot onto the
>board and leave it there till it has dried out a little. Then roll it
>in salt and good white flour and fry it in oil; when it is done and
>put on a platter, pour a garlic sauce over it, with fennel blossoms
>and breadcrumbs so dissolved in verjuice that it looks thin rather
>than thick. It would not be amiss to pass this sauce through a
>strainer. There are those, too, who use only verjuice and fennel
>bloom. If you like saffron, add saffron.
>
>1 1/8 lbs gourd (see p. 152-153)	1 c flour
>1 t salt	enough olive oil to fry: ~1/4" in pan
>
>Peel gourd and slice very thin, boil in water 7 minutes, spread out
>and let dry for 40 minutes. Mix flour and salt, dip gourd in it, and
>fry for ~4 minutes per batch in hot olive oil. See under sauces for
>Platina's garlic sauce.
>
David/Cariadoc

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