[Sca-cooks] Gooses, stuffing, endoring, ovens

[LadyPDC at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 4/8/2002 8:26:02 AM Mountain Daylight Time,
ekoogler1 at comcast.net writes:


> Please let us know how you do it.  I've tried doing pommes doree a number of
> times, with a notable lack of success so far as the endoring is concerned!
>
> Kiri
> ----- Original Message -----
> >
> > Actually, if you use the right recipe and cook it correctly, it can indeed
> > look like gold.  Even in modern lights.  Oh, not like the edible gold gilt
> > you can buy, but it does look rather like a thin layer of molten gold has
> > been poured over the object.
> >
> > Constance
> >
>

It's been a while but the recipe and method are contained in the file in
Stephan's florigilium.  As you will be able to read, I experimented with
several versions based on the few period recipes and references I was able to
find.   One thing that I do remember from it was the use of honey and
vinegar.  The vinegar aided in dissolving and dissipating the saffron as well
as brining out the color.  The Honey added moisture retention (eggs and
saffron just came out dry and flaky) and gave the "gleam" to the gold
appearance.  It also made it flow over the bird better and stick to it
overall through the final cooking process.  Honey was mentioned in two of the
references I found while the vinegar portion came from period egg tempura
references.  (egg tempura being a paint and endoring being "painted" onto the
goose)

Constance

Constance