[Sca-cooks] apple pie seasoning

[Phlip]

Ene bichizh ogsen baina shuu...

> 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.

WOW!!!! Wildest apple pie seasoning I ever saw in my life!!!!


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: "Carol Eskesen Smith" <BrekkeFranksdottir at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, December 30, 2002 9:45 PM
Subject: Re: [Sca-cooks] apple pie seasoning


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