[Sca-cooks] A little recipe help

[James of the Vayle]

I will have to do a test run this evening or tomorrow.  The cheese I am
going to use is quite firmly pressed, made from pasteurized, but not
homoginized milk and lemon juice.  I got beautiful large curds at 120
degrees.

James

On Sun, Jun 8, 2008 at 10:52 AM, Cassandra Baldassano <euriol at ptd.net>
wrote:

> Sounds to me like the cheese is being layered... but it also seems to
> suggest that it can be inside the dough for a deep fried treatment.
>
> Euriol
>
> Euriol of Lothian, OP
> Minister of Arts & Sciences, Barony of Endless Hills
> Clerk, Order of the Pelican, Kingdom of Æthelmearc
>
> "I slept and dreamt that life was joy. I awoke and saw that life was
> service. I acted and behold, service was joy."
> -Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for
> Literature
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of James of the
> Vayle
> Sent: Sunday, June 08, 2008 10:50 AM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] A little recipe help
>
>  Hello all,
>
>    I am cooking a feast this coming weekend and have one issue left
> unresolved.  I will be making the following recipe, and was curious as to
> where I should put the cheese.  Inside the dough? layered with the dough?
>  I
> have made a hard cheese which holds up well to frying and will be using a
> 'well-leavened' dough.  Any help is appreciated.  The recipe follows:
> Taken from the Libre del Coch translated by Lady Brighid ni Chiarain.
>
> *
>
> 129. SECTIONS OR SLICES OF NEW CHEESE WHICH ARE FRITTERS OR
>
> PANCAKES
> *
>
> *REBANADAS O TAJADAS DE QUESO FRESCO QUE ES FRUTA DE SARTEN*
>
> Take new cheese, and make slices as thick as your finger; and take dough
> which is well-leavened and is from good flour, and let it be kneaded very
> thin and take some egg yolks, and mix them well with the dough, and the
> slices of cheese above and below, and then put them to fry in a pan with
> very good lard, and turn it promptly so that it cannot burn. But if you
> cook
> it with grease, like fritters, it will be much better. And when they are
> cooked, cast sugar on top of them, and eat them hot, because this dish is
> worthless in any other manner.
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