[Sca-cooks] My Next Feast

[Anne-Marie Rousseau]

I'm a huge fan of cretonnee of new peas...a lovely bright green pea soup that is 
fresh and light and vegetarian friendly

its from le Menagier and I do it with frozen green peas cooked in milk with ginger 
and saffron and thickened with a bit of bread crumbs. its one of my faves :)

if you do it, thought, I highly recommend cooking it in small batches and reheating 
in boiling bags or a double boiler. if you burn it, its NASTY.....

--AM


On Wed Sep  6 10:52 , 'Caointiarn' <caointiarn1 at bresnan.net> sent:

>I like my feasts to be as period as possible.  Sometimes a dish may be in a 
>period style,  or I make them guess which dish is not from a documented 
>recipe.   The standard answer  for my question about what soup to serve  has 
>been "french onion"   Maybe I should just bow to the obvious. I was hoping 
>to find something "new"  and the green bruet of cheese & eggs sounds yummy. 
>although a clear broth of herbs also sounds light and refreshing  -- and a 
>nice balance from all the richness . . . . . . Caointairn
>
>
>
>> On Tue, 05 Sep 2006 15:47:30 -0500
>>  Anne-Marie Rousseau dailleurs at liripipe.com> wrote:  hmm. french onion 
>> soup might be just the ticket... (and o so period if you use the right 
>> recipe! :))
>
>> i once was served (which doesn't mean it was period) a broth of thyme 
>> soup.  veggie based (onion, celery, carrot,
>> whatever) with a bit of olive oil to brown veggies and a  metric buttload 
>> of fresh thyme.  either strain out the veggie chunks or leave it as it.
>>
>> it is a wonderful palate cleanser and eases the tummy. i  have used it 
>> often with great success... and it can be poured from pitchers, making 
>> serving quite easy!
>>
>> again... good but how period do you want to be?
>> cailte
>
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