[Sca-cooks] Recipe(s) Request

[Gretchen Beck]

Oh, forgot to add -- the Viander translation is  by Terence Sculley. (I 
don't do French, alas)

toodles, margaret

--On Wednesday, April 25, 2007 9:50 PM -0400 Gretchen Beck 
<grm at andrew.cmu.edu> wrote:

>
>>> Long Pepper
>>> Cubeb
>>> Grains of Paridise
>>> and may well get some Mace
>
> Well, for long pepper, there is the yellow pepper sauce from the Viander:
>
> Grind ginger, long pepper, saffron, and some people add in cloves with a
> little verjuice  and toast, infuse this in vinegar and boil it when you
> are  about to serve your meat.
>
> This is one of the sauces recommended with fresh salmon in that manuscript
>
> For grains of paradise, there is the beef in lamprey sauce from Chiquart.
> Sculley gives this recipe in his Early French Cookery
>
> Roast or barbecue 3lb loin of beef until cooked to desired doneness.
> Remove  and carve into serving sized pieces. Set aside to keep warm. If
> roasted,  reserve pan juices.
>
> Place 2 slices of toasted bread in a large saucepan. Cover with 1.5 cup
> red  wine, 2 cups lean beef bouillon or degreased pan juices & enough
> water to  make 2 cups, and 2 tbsp red wine vinegar. Cook over medium
> heat, stirring  to break up bread.
>
> Combine 1 tbsp ground cinnamon, 1/2 tsp ground grains of paradise, 1/8
> tsp  pepper, 1/4 tsp nutmet, 1 in galingale root (you can substitute a
> couple of  tsp ginger without harming the recipe) 1/4 tsp cloves, 1/8 tsp
> mace, 1 tsp  salt, 1 tbsp white vinegar and add to the bread/wine
> mixture. Bring sauce  to a boil, then reduce heat and simmer for 5
> minutes. Strain or blend the  sauce and remove any visible pieces of
> galingale root. Taste and correct  spices as desired. Reduce sauce to a
> gravy-like texture, pour over meat and  serve.
>
> The only place I remember mention of cubeb is in Powder Forte -- it
> sounds  like you've got most of the ingredients here, but that you're not
> planning  to combine them.
>
> Hope this helps!
>
> toodles, margaret
>
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