[Sca-cooks] Fyletts in Galentyne

[edoard at medievalcookery.com]

Avelyn's version tasted good to me, and was well received at the
Newcomer's feast.  I've done my own version (still unpublished), which
turned out pretty different from hers.  It was also good (have to dig
that one up and see if it's worth putting on line - it's good to have
multiple interpretations of the same dish out there).

Going from my (often faulty) memory, it's a reasonably easy and
versatile dish.  As long as the sauce is served separately (to
accommodate fussy or timid diners) it should be a good addition to the
SCA feast-scene repertoire.  Given how cheap pork usually is here in
Cincinnati, I should probably make it more often.

- Doc


> -------- Original Message --------
> From: Johnna Holloway <johnnae at mac.com>
> 
> You can google it and this version turns up on
> http://greneboke.com/recipes/fyllettes_in_galyntyne.shtml
> 
> It's also indexed on Doc's website.
> 
> This recipe was served by Kristen Sullivan at the Marche of the  
> Unicorn's Newcomer's Feast in the fall of 2006.
> 
> She includes the Napier recipe in her list. You might drop her a line  
> and ask.
> 
> Johnna
> (time to start editing this mundane but essential paper for someone)
> 
> > On Dec 7, 2009, at 8:04 AM, Elise Fleming wrote:
> > snipped
> >
> >  A comment had been made to me that the Pynson version probably  
> > hadn't been made for 500 years, but I know that you all delve into  
> > many different dishes, and the Pynson version is really the same  
> > as the "Napier" recipe.  So, who has played with this dish and how  
> > did you like it?