[Sca-cooks] period appetizers

[Jim Fox-Davis]

Here's one version that I'm using in the same course, that really comes
out quite like the modern "Deep Friend Mozzarella Sticks". The text is
directly from Scully.

Pipesfarces/"Pipe Stuffings"

The English name of this dish is an instance of an original having lost
something in the translation. Pipesfarces somehow creates a more graphic
image of the finished dish than the crude and cumbersome "Pipe
Stuffings," as close to literal as this translation may be. When the
cheese (or bone marrow) is encased in batter and deep-fried, the result
is of a golden tube with a stuffing inside. Pipesfarces, really, rather
than "Pipe Stuffings." But delightful by any name.

The Viandier includes this recipe after a recipe for crêpes and suggests
serving them with the crêpes. A "fat" cheese (that is, a butter cheese)
is suggested in the original recipe. Colby works well.

The Menagier suggests using bone marrow pressed into finger-sized pieces
as an alternative to the cheese. These are a bit tricky to handle, as
the bone marrow disintegrates quickly in the hot fat and makes for
rather messy cooking. We have found that crumbling pieces of marrow into
the coating mixture then dropping small amounts into the hot grease
works better than trying to coat the longer finger-sized pieces of marrow.

Pork fat is stipulated as the cooking medium. Oil or lard can be
substituted.

As for the crêpes with which the Pipe Stuffings are served, the
Viandier's recipe does not differ substantially from a modern one, so
you may choose to prepare your favorite recipe.

Ingredients (serves 20)
6-8 oz. Fat Cheese
2 egg yolks
4 t all-purpose flour
1/2 t salt
2 T wine
1 c cooking oil or lard

Directions: Slice cheese into finger-sized pieces. Beat egg yolks with
fork. Add flour and salt a little at a time to form a smooth paste. Thin
batter with sufficient wine to make a "dripping" consistency. Dip cheese
slices into batter & fry a few at a time until golden brown. Remove with
slotted spoon, drain on paper or linen toweling. Keep warm until all
pieces have cooked.

Serving suggestion: Serve warm as appetizers.


Stefan li Rous wrote:

> THL Jared commented:
>
>> The first course will consist of a variety of small meat, cheese and
>> vegetable delicacies wrapped in pastry and fried, according to the
>> fashion of Le Menagier de Paris, with flavored sauces made from
>> carefully stored summer fruits for dipping.
>>
>> In the second course, we shall introduce your palette to somewhat
>> sturdier fare of eggs, apples and cheese, seasoned with saffron,
>> cinnamon, nutmeg and cardamom, along with small meat tidbits.
>
> Ooh. These sound good. With the holiday season approaching, both
>
> the American Thanksgiving and Yule, there are often many parties
> and pot lucks and such. I often find these are good ways to
> introduce folks to period foods.
>
> Jared, can you give us the recipes for these pastry bits and sauces
> from Le Menagier and your redactions? And perhaps for these seasoned
> cheese/eggs/apples?
>
>
> Anyone else have some good suggestions for period foods that would
> make good party appetizers/finger foods?
> --
> 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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