[Sca-cooks] apple pie seasoning

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
Fish Pudding (Countess Aiden’s recipe)

Fish 1 lb
Eggs 4
Rice flour 1 Tbsp
Light cream 1 Cup
White Pepper ½ tsp
Salt ¼ tsp
Butter 1 Tbsp
Bread crumbs, plain 2 Tbsp
Puree fish, rice flour, & cream together to smooth mix. Add eggs singly, then salt & pepper, and blend. Butter a loaf pan and line evenly with bread crumbs. Spread fish mixture evenly into the pan and seal with foil. Place pan in larger pan of hot water; bake @ 350 for 1 - 1.5 hr, until done.
NOTE: we did not butter or bread the pans in which we cooked the fish.  I forgot.

Wine sauce

Flour 2 Tbsp
Butter 2 Tbsp
Light cream 0.75 Cup
White Wine 0 5 Cup
White pepper 0.125 tsp
Salt to taste

Melt butter into flour in double boiler. Add liquids and pepper. Cook with heavy whisking until smooth, thick, and done.

We used a commercial dry white in this recipe; all other recipes requireing wine used a deLondres Merlot which Master Sean and I decided was more suitable for cooking than for drinking.  (Made with flash-pasteurized grapes, and has a slightly raisiny effect.  Not bad, but not Merlot, either.  It's wonderful in cooking, though.)
And Phil made the White Sauce; I know he added herbs, just because we had them.  Dill and what else,Master A?
People ate it  - probably ate more than the would have if the vension pies had gone out when they should have.  A friend who doesn't eat much fish said he'd eaten enough that his dairy allergy kicked in big time.
Regards,
B.

----- Original Message -----
From: Stefan li Rous
Sent: Saturday, December 28, 2002 11:32 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] apple pie seasoning

Brekke gave the menu for a recent feast. Among the items was:
> Course the First
> Fish Pudding
> Wine sauce
How well did this fish pudding go over? With the usual comments about

fish not being well eaten at SCA feasts I'm curious. I'm not sure that
mashed up fish will go over any better that recognisable fish, but maybe
because it is *not( recognisable as fish...

Could you post the recipes for both of these?

Was the wine sauce simply a reduced wine? If so, what kind of wine? I
assume a red, but that still leaves everything from a sweet to dry wine.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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