[Sca-cooks] Re: tarts vs. pies, a bit of help

[Nancy Kiel]

Heck, try them both ways & see what you like.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.




>From: Katja Orlova <katjaorlova at yahoo.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: tarts vs. pies, a bit of help
>Date: Tue, 1 Mar 2005 09:07:47 -0800 (PST)
>
> > and then put eggs with it, yolk and white, and grate
> > them in with the cheese
>
>This line intrigues me. Do you think the line referred
>to grating two hard-boiled eggs, or to "grating" two
>raw eggs through a grater or sieve (so as to blend
>them?)?
>
>I'm pretty sure all the similar cheese/herb tarts I've
>redacted or seen from English, Italian, and German
>sources clearly refer to raw eggs being mixed with the
>cheese and other ingredients (most likely as a
>binder).
>
>Still, since I recall that some Italian recipes call
>for using mashed hard-boiled eggs, I wonder if this
>*could* be referring to them...
>
>toodles, Katja
>
>=====
>-
>Katja's Middle Eastern Dance Page
>http://www.geocities.com/katjaorlova/MEdance.html
>AEthelmearc Cooks Guild http://www.geocities.com/aecooks/CGMain.html
>
>
>
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