[Sca-cooks] a newly done recipe
Stefan li Rous
StefanliRous at austin.rr.com
Tue Dec 1 00:59:05 PST 2009
cailte gave her redaction of an Apicius recipe.
Can you post the original and Vehling's translation? I don't have a
copy right now.
<<< so there i was in the kitchen with a list of ingredients
from vehling and my cupboards having spilled forth, and
the shrimpies nicely thawed, and the seat of my pants
into a pan i put in this order:
garlic and onions, finely minced (no shallots on hand)
red wine vinegar
cream sherry (no passum or raisin wine) >>>
Any particular reason you think cream sherry might be better than a
regular red wine? Or is this just what you had on hand?
<<< shrimp (8 of them, no langoustine) >>>
raw or par-boiled? shelled or unshelled? (don't laugh, I've been
seeing a lot of unshelled shrimp show up on oriental buffets. Just
wanted to check)
<<< i let that cook until said shrimpies were about half
cooked and then added >>>
So I assume, probably raw shrimp.
black pepper (metric buttload)
black and yellow mustard seeds >>>
Ground or whole black pepper and black and yellow mustard seeds? I
assume because of size that the black pepper is ground, but wanted to
check on all three.
<<< i finished the cooking of the shrimp, let the sauce reduce
and then tossed in a bit of parsley left over from
turk-zilla (no lovage... probably could have minced some
celery leaves but didn't think of that then). >>>
Hmmm. I still have some dried, powdered lovage I was given some years
ago. Maybe it has enough flavor left.
Thanks, this sounds interesting, as does Euriol's redaction of
Rumpolt's shrimp recipe from a year ago. And I do have some frozen
shrimp in the freezer to use up.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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