[Sca-cooks] Re: le menagier

[Robyn.Hodgkin at affa.gov.au]

Hmmm

If it is any help, there is a period recipe for strawberry tarts which has precooked pastry shells in which you lay fresh strawberry slices sprinkled with sugar, bake for a minute and then pour a sweet wine over the top. (scratches head trying to remember which of her cookbooks has it)

Ahah!  I know where it would be; the list of recipes from the Red and white ball. Here 'tis:

To make a strawberry tart (The cookbook of Sabina Welserin 1553)
Make a pastry shell and let it become firm in the tart pan. Afterwards take strawberries and lay them around on top as close together as possible, after that sweeten them especially well. Next let it bake a short while, pour Malavosia over it and let it bake a while, then it is ready. 

Hope that is helpful.

Kiriel

-----Original Message-----
From: Jeff.Gedney at Dictaphone.com [mailto:Jeff.Gedney at Dictaphone.com]
Sent: Friday, 4 July 2003 12:09 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Re: le menagier 



> > I am considering using some recipes from menangier for a feast this
fall...
> > one of the things mentioned in the menus section (for a september
wedding,
> > IIRC) is a opening "platter" dish, a pie of grapes and peaches... but I
> > cant find a recipe in the rest of the text.... anyone know what this
could
> > have been?
>
> Could well be that the recipe isn't there.
>
> What edition are you using? I can maybe check
> another version for you.

I am using the on-line version (translated by janet Hinson) available from
the Cariadoc's (bless his name and glory be his forever)  on-line
Miscellany.
http://daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html

the quote I am interested in is:
"The arrangements for the Hautecourt[48] wedding, for twenty bowls, in the
month of September:
Platter: Grapes and peaches in little pies."

I would like to know how such pies would be constructed...
I assume a pastry coffin, with halved grapes and sliced peaches, what else?
are there any similar pies in contemporary manuscripts I could use as a
model
Perhaps with plums or similar soft fruit

Brandu

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