[Sca-cooks] Midrealm News Regarding Cooks

[Johnna Holloway]

Here's what is posted on the website.

http://www.dragonsmark.org/candlemasXVIII.html

Johnnae


    Feast Menu - Tastes of the Tudor

Head Cook: THL Rachaol MakCreith

Appetizers


Fricasee
Eggs and Collops - recipe
Eggs, cream cheese, parsley, thyme, pepper, ginger, bacon slices.

Fricasee
Eggs and Collops
Anonymous Venetian, XLVII

10 hard cooked eggs
2 egg yolks
6 oz. cream cheese, softened
1 tbs parsley, fresh, minced
1 tbs thyme, fresh, minced
1 tsp pepper, fresh ground
1 tsp. salt
½ tsp ginger, powdered
½ stick butter
3 tbs olive oil
10 bacon slices

    1. Remove the shells from the hard cooked eggs, and carefully remove 
the yolks. Reserve the whites for stuffing. Place the hard-cooked yolks, 
fresh yolks, and cream cheese in the bowl of a mixer or food processor, 
and pulse until smooth. Add herbs and spices, and mix. Fill the egg 
halves, leveling the top.
    2. Melt the butter and oil in a large skillet over medium heat. 
Place the eggs, top down in the pan, and fry until golden brown.
    3. Fry the bacon until crisp, drain, then halve each. Serve each egg 
with a slice of bacon criss-crossed on top.




Terri Morgan wrote:

>>. . .  Especially the stuffed eggs with bacon (yum).
>>    
>>
>
>This sounds intriguing. I'm doubting that it's "period for the SCA", but
>still - does anyone happen to have a recipe for it? It'd make a fine
>addition to the fighter's practise sideboard. (Our fighters rarely eat
>before practise so those of us who attend just to hang out sometimes bring
>munchies to share.)
>
>
>hrothny
>
>