[Sca-cooks] Dessert board

[Guenievre de Monmarche]

Another bread pudding, if you want earlier...

Taillis

64. Garlins/Taillis: Taillis. Take figs, grapes, boiled almond milk,
cracknels, galettes and white bread crusts cut into small cubes and boil
these last items in your milk, with saffron to give it colour, and sugar,
and set all of this to boil until it is thick enough to slice. Set it out in
bowls.

The Viandier of Taillevent, p. 286




Guenièvre 

  > -----Original Message-----
  > From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-
  > bounces at lists.ansteorra.org] On Behalf Of Michael Gunter
  > Sent: Friday, July 28, 2006 1:37 PM
  > To: sca-cooks at lists.ansteorra.org
  > Subject: Re: [Sca-cooks] Dessert board
  > 
  > Aaaargh! <beat, beat, beat>
  > 
  > Man, I need my coffee. I've bloody MADE Chireseye for the last
  > feast I did. And, although using crumb instead of whole bread
  > it pretty much is a bread pudding. Actually a "pudding" a lot
  > more in line with the word than modern bread pudding.
  > 
  > Maybe, I should make a batch of Chiresye with maybe a light
  > custard sauce or the honey/egg white sauce I used with it
  > the last time.
  > 
  > >To make an Italian Pudding.
  > 
  > This looks more like a modern style bread pudding.
  > I was figuring there had to have been some kind of dish
  > since custards and bread dishes were common. Shoot
  > even Pain Pardeu is similar to a bread pudding in the
  > fact that slices of bread are soaked in an egg solution
  > and then cooked.
  > 
  > I'm still debating on what to cook. Maybe the croissant pudding
  > or maybe Chiresye. Something hearty to stand up to the 100
  > degree expected heat.  Heh, a part of me wants to make a
  > custard and serve it in an ice bowl except I'd worry the custard
  > would watery. It would look so cool though!
  > 
  > >Johnnae
  > 
  > Thanks!
  > 
  > Gunthar
  > 
  > 
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