[Sca-cooks] pommes dorryle

[Jim and Andi]

I'm going to do as the original recipe states and try boiling them in broth
to see if that cures the crusty outside and cracks. The skewering would
certainly solve a portion of the problems. And I never thought of the
endoring like a batter... thank you so much for this comment!!

It amazes me how differently 2 people can interpret a written set of
directions. This is kind of fun... I will definitely be more willing to
redact my own recipes after this instead of relying on other's redactions.

Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of maredudd at caerthe.org
Sent: Monday, October 07, 2002 3:12 PM
...
I've done endored meatballs (pommes'd'or) a couple of times. I entered them
in
a competition - if you're interested, the writeup is on the Stewpot page at
http://home.earthlink.net/~smcclune/stewpot/recipe_pommesd1.html

In brief, I put the meatballs on metal skewers about one inch a part.
Suspend
the skewered meatballs over a constant but slow heat source- I used a Rival
tabletop electric grill. Using a feather pastry brush, I painted on a thin
layer of batter all around each meatball. After each layer, cook them until
the
endoring is dry, but do not brown. I expect that they'd crack if the heat
got
too high.

There was a lot of saffron flavor, but I don't think anyone found it
objectionable. It wasn't that strong. You might make the endoring batter a
day
ahead of time to give the saffron time to steep and distribute color.

Eirene (aka Maredudd)


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