[Sca-cooks] baked cheese dishes

[Barbara Benson]

Well,

Now that you bring it up again, Your Grace, I have completed my testing on
this item.
The final product can be seen at:
http://www.mindspring.com/~tripper/serena/Toledan.htm

Even tho the pictures do not look like the hole is any smaller - you can see
on the third try that the edges onthe left hand side of the hole held
together quite nicely. The relaxation on the right hand side is a result of
my poor pinching practices, not of the dough relaxing.
For the third test I used 1/2 a can of commercial crescent rolls that had
been squished together and then rolled back out. Put the same cheese mixture
in as before & tucked it in nice & neat. The first try was a comparison
between making the dough as instructed by the period recepit & puff pastry.
There are no pictures of this because the first puff pastry try ran all over
the cookie sheet. Making the dough the period way is unfeasible for this
particular feast.

I have decided to put this in the first course, a way of getting people
their cheese & bread without offending my sensibilities in regard to that
subject. They will also be having whole fried onions and spinach/cheese,
chicken/cheese raviolis in that course.

Glad Tidings,
Serena da Riva


> >It looked like the hole in your cheese ball?, loaf? was bigger than
> >a "dinar". Wouldn't a "dinar" be between say a US dime and a US
> >quarter? Cariadoc?
>
> Somewhere around I should have one, but I can't find it. My memory is
> about dime size but thinner. But of course, coin size isn't
> consistent. Ideally weight is, but in fact that also varied from time
> to time and place to place.
> --
> David/Cariadoc