[Sca-cooks] Re:Eau Ardent was Chastletes

[johnna holloway]

"Eau ardent" according to the glossary provided
by Hieatt and Butler in the work mentioned is
explained as follows:
"The idea seems to be to serve the 'castle'
flambe, as is called for in one Ar recipe,
no. 139 (a rich version of 'mawmenny'), which
adds at the end, 'putte thereon a litel aqua
vite and quen hit dresset in dysshes as hit
is before sayde thenne light hit with a wax candal
and seue hit forthe brennynge'. [page 186]
They refer to q.v. IV 197 which is the Chastletes
recipe on pages 141-142.

Hieatt, Butler, and Hosington also tackled
this recipe with instructions in the second edition of
Pleyn Delit as recipe 140. The same recipe
[more or less] was in the section "On Subtleties"
in the original version of Pleyn Delit.

Johnnae llyn Lewis  Johnna Holloway

> Margali wrote:>
> >Anybody have the reference for the subtleties
 made of towers filled with goops?
> >margali

> Betty Cook wrote:
> Here is the recipe, from an old post of mine (someone had asked for
> suggestions for an edible castle):>
> ... a recipe for castlettes (little castles) from the 14th c. English
> cookbook Forme of Cury, as published in _Curye on Inglysch: English
> Culinary Manuscripts of the Fourteenth Century edited by  Hieatt
 and Sharon Butler, published for the EETS
> by the OUP, 1985.
> > Chastletes. recipe snipped-----
 I'm not sure what "serve it forth with
> eau ardent" means--are you supposed to serve it flambe'?
> Elizabeth/Betty Cook (only a week and a half behind)