[Sca-cooks] coffin or pie

[kingstaste at mindspring.com]

Very nice.  I liked the lymphad on it as well :)
I've got to get a digital camera.  I did a blancmange last night that came
out really pretty (I was standing in my kitchen, studding a blancmange with
cloves and thinking "this is something everyone does, right?  At least the
SCA Cooks would understand...").  I did a sunburst of saffron threads in the
center, which was an exercise in serious conspicuous consumption, as I was
selecting the longest, most perfect and deep red threads to use.
As for your coffin, I always got the impression that eating the crust was
along the lines of the trenchers after a meal.  Edible, tasty even, but
considered low class to eat it, and destined for the almoner's basket for
the poor.
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of Lonnie D. Harvel
Sent: Monday, February 28, 2005 3:01 PM
To: Cooks within the SCA
Subject: [Sca-cooks] coffin or pie



Greetings,

In order to better understand the discussion on coffins (or pies) I
decided to make one. You can see a picture at:

http://users.ece.gatech.edu/~ldh/aoghann/pie.jpg

So, what is the difference between a coffin and a pie? Is it that with a
pie you are intended to eat the crust and with a coffin you are not? (A
coffin is the medieval version of the roasting bag?)

Anyway, the pie in the picture is filled with the chicken filling used
in the Lombard Pastellum recipe in the Complete Anachronist booklet on
French cooking.  It came out quite well (if I do say so myself), and
there was none left after the covered trencher last night.

Aoghann
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