[Sca-cooks] Light Feast Menu was: Buying flour for bread

[Phlip]

Ene bichizh ogsen baina shuu...

> I'm sure we would all like to see the garlic sauce recipe.  No spoon
teasing
> allowed :-)
>
> Eleanor

Well, I'm somewhat reluctant, because it's Adamantius' recipe, but
considering it took me almost a year to get it from him, here's a quote from
his posting to me:

 we used about 2 ounces / a half cup of flour to a
>quart of milk; the recipe doesn't call for butter, but we cheated at
>12th Night and made a roux with two ounces of butter, melted and
>very briefly heated with the flour, per a quart of milk. About 1/2
>teaspoon saffron crumbled in for color (after all, gauncile means
>yellow, more or less), and as much whole garlic cloves as you want,
>at least a head or two per quart. (We used a gallon jar of peeled
>cloves; about 3/4 of it went into the sauce.) At 12th Night, we were
>only able to simmer the sauce for about 20 minutes, so the garlic
>wasn't quite soft enough, so I strained about 3/4 of it out and
>pureed it, then returned it to the pot.
>
>Salt is a good addition... ;-)


Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Eleanor d'Aubrecicourt" <daubrecicourt at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, December 11, 2002 5:39 PM
Subject: Re: [Sca-cooks] Light Feast Menu was: Buying flour for bread


>
> ----- Original Message -----
> From: "Phlip" <phlip at 99main.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Wednesday, December 11, 2002 2:33 PM
> Subject: Re: [Sca-cooks] Light Feast Menu was: Buying flour for bread
>
>
> >
> > Ene bichizh ogsen baina shuu...
> >
> > From the Florilegium:
> >
> > compost-msg - 3/27/01
> >
> > A medieval pickled food composed of mixed fruits and vegetables. Also
> called
> > compote. "Compost is a mixed pickle, usually, but not always, made from
> > mixed
> > fruits, vegetables, and sometimes immature nuts, usually in a sauce made
> > from honey, white wine, vinegar, mustard and other spices."
> >
> > NOTE: See also the files: campfood-msg, food-storage-msg, canning-msg,
> > drying-foods-msg, meat-smoked-msg, stockfish-msg, vinegar-msg, eggs-msg,
> > pickled-foods-msg.
> >
> > There's quite a bit in there, and the Search engine actually brought up
> > something I wanted for a change ;-)
> >
> > Another thought I had was that you might want to make sure the Autocrat
> lets
> > the populace know that it's intended to be a light supper. If you're
> cooking
> > a light supper, and he tells everyone that it's to be a feast, you're
> going
> > to have some disappointed diners, and you know who they'll be
disappointed
> > with. I'm sure no one would do this deliberately, but as nice as that
menu
> > sounds, I'd hate to see it marred by a misunderstanding.
> >
> > I also finally got that wonderful garlic sauce recipe out of Adamantius-
> if
> > you think you want it, I'll be happy to send it along. It goes really
well
> > with meat, and since you're doing roasts....
> >
> > Phlip
> >
> >  If it walks like a duck, and quacks like a duck, it is probably not a
> > cat.
> >
> > Never a horse that cain't be rode,
> > And never a rider who cain't be throwed....
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
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