[Sca-cooks] OOP: Praline recipes from La Varenne, part 2

[Robin Carroll-Mann]

Here's the rest.

Pralines of lemon

Take lemon zest and cook it in water and conserve it, as is told in
the Treatise about zests of lemons and oranges.  When the sugar
is cooked to the pearl stage, put the zests in and remove them
from the fire.  Sitr them well until they are covered with sugar, pull
them onto the straw like oranges.

Pralines of violets

Cook half a pound of sugar to the feather stage, remove it from the
fire, put in about three ounces of cleaned violet petals, and a pound
of pralines; stir them together with the spatula, and pull them onto
the straw.

Of rose, and broom

Take rose petals and cut them finely, and make the pralines like
those with violets.

notes:

Straw: Judging from some vague instructions at the beginning of
the section on confectionary, "straw" refers to some kind of straw
mat.

The feather stage is 232 F.  The pearl stage is 220 F.

"cleaned violet petals" -- the word often means "blanched" or
"peeled".  In this case it means trimming other parts of the flower
from the petals.

"Broom" is a yellow-flowered shrub, the "planta genista" of the
Plantagenets.



Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net