[Sca-cooks] Lion's Head Soup

Elaine Koogler kiridono at gmail.com
Fri Sep 28 09:57:05 PDT 2007


I wouldn't swear to it, but I think I managed to find almond paste without
sugar.  I think I used "almond paste" rather than "marzipan"...not sure,
it's been a while ago.

Kiri

On 9/28/07, Susan Fox <selene at earthlink.net> wrote:
>
> I'm a little iffy about the advice to "use almond paste" only because
> most pre-pasted almonds come with sugar in, right next to the Marzipan.
> I might say to use raw almond butter from the health food store, that is
> a paste of just almonds right?  And maybe a drop of almond extract to
> fill in the flavor profile.
>
> I would be so easy to poison, I do love the flavor of bitter almond like
> this!  o.O
>
> Fondly, Selene
>
>
> Elaine Koogler wrote:
> > This is a similar recipe from "Ni Tsan and his 'Cloud Forest Hall
> Collection
> > of Rules for Drinking and Eating'  translated by  Teresa Wang and  Gene
> > Anderson.  As you may know, this is a 14th century ms from China,
> actually
> > written/compiled by a noted painter of the time.
> >
> > *43.  Water Dragonlets*
> >
> >
> >
> > Chop finely two portions of lean pork meat to each one portion of fatty
> > meat.  Add a little spring onion, Chinese pepper, apricot kernel paste
> and
> > dry steamed cake powder (i.e., similar to breadcrumbs), and
> mix.  Moisten
> > hands with vinegar and roll the dough into balls.  Cover the outside
> with
> > real starch flour.  Boil in soup.  Take them out when they float to the
> > surface.  They can be served with clear or piquant stock.
> >
> > 1# Ground Pork
> > 1/8 cup Spring onion, finely chopped
> > 1/4  tsp. Szechuan pepper
> > 2 Tbsp. Apricot kernel paste (use almond paste)
> > 1 Tbsp. Breadcrumbs
> > Starch flour
> > 1 qt. Chicken stock
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>


More information about the Sca-cooks mailing list