[Sca-cooks] Harvest Days - Feast Report

[Terry Decker]

The batter for this helps make the dish.  Egg yolk, flour and a little white 
wine.  Cariadoc's recipe is 8 egg yolks, 2 tablespoons of flour and 1 1/2 
tablespoons of wine to 1/2 pound cheese.  I gave it a try many years ago and 
it turned out pretty good.  I've got a couple pounds of a really good Extra 
Sharp Cheddar in the refrigerator.  It sounds like a dish for the weekend.

Bear

> Very nice site Daniel!! I especially like the repro food paintings.
> http://www.medievalcookery.com/  Is the recipe below possibly for fried
> mozzerella sticks, and could we use them as a course in a medieval feast?
> (Said only half in jest) Oh, wait, modern ones are covered in beadcrumbs I
> think.
>
> ~Aislinn~
>
> Deep-fried cheese - makes you wonder if they ever served it on a stick.
>
> Source [The Viandier of Taillevent, Terence Scully (trans.)]: Et qui veult
> faire des Pipesfarces, convient avoir de bon frommage de gain par grosses
> lesches comme le doy, et les enveloper en la paste des petites crespes et
> puis les boutter en son sain chault; et les gardez d'ardoir; et quant ilz
> sont seiches et jaunettes les drecier, et les crespes avec.
>
> If you wish to make Stuffed Tubes (Pipesfarces), you should have good rich
> cheese in slices thick as a finger, and coat them in the batter of the
> Small Crepes, then drop them into hot grease, and keep them from burning.
> When they are dry and yellowish, set them out and the Crepes with them.
>
>
>
>
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