[Sca-cooks] Heston Blumentahl Tudor meal
Sharon Palmer
ranvaig at columbus.rr.com
Mon Feb 25 21:15:51 PST 2013
>Jay Raynor's comments on the meal are posted here
>
>"When Heston Blumenthal served me frog blancmange."
>
Rumpolt lists several recipes for frog, but not
blancmange.. but there is blancmange with several
types of fish and poultry and frog doesn't seem
that impossible. My understanding is that frog
has many bones, was the frog deboned?
Fröschen 1. Fried frog/ salt it/ pepper it and
flour it/ fry in hot butter/ that they are nicely
crisp/ give them warm on the table/ and sprinkle
them with ginger. But if you want to give a sour
broth/ then take verjuice with the berries/ also
take butter in it/ and a little pepper/ let come
to a boil with it/ ad pour it over the fried
frogs/ then it is good and well tasting.
And when you want to prepare the frogs/ then put
the skin away from it/ take the hind part/ and
parboil it in hot water/ salt and pepper it/ and
let lay awhile in it/ then it pulls much water
from it/ then you can take it to fry or to make
in a sauce.
Fröschen 2. Take frogs/ that are cleanly
parboiled/ pour verjuice over it/ and ground
pepper/ also fresh unmelted butter/ let it
quickly boil with it/ and when you are nearly
ready to dress it/ then throw some Agrast berries
(immature grapes bottled with the verjuice) into
it/ and let a boil open with it/ then it is good
and well tasting.
Fröschen 3. Fricasseed frogs with verjuice
berries and water/ mix with it/ when they are
fricasseed/ and well peppered/ and not much
salted.
Fröschen 4. You can also well make with
verjuice in a pie/ that is driven out from white
dough/ then it will be good and well tasting.
Fröschen 5. Frogs cooked black with carp blood/ are good and well tasting.
Hausen 16. Blancmange from beluga sturgeon.
Schaiden 13. Blancmange becomes beautifully white from it.
perhaps Schaider = Silurus glanis or Wels catfish.
Hecht 12. Blancmange from pike. Boil a pike in
water/ and salt it not much. Take no vinegar to
it/ and boil it to the place (until done)/ pull
it out on board/ and let become cold/ Then take
the flesh from the pike/ and pick out the bones/
and chop very small/
Then take a rice flour/ or a starch/ and almond
milk/ beat the flour with it/ that it becomes
nicely smooth and thin/ after that set it on a
glow kettle (brasier??)/ and stir it around/
until it comes to a boil/ and see/ that you do
not scorch it/ if it is thick/ then make thin
again with almond milk/ put the chopped pike in
it/ and let come to a boil again/ again stir
well/ until it comes to a boil/ and put in a fair
white sugar/ that is pounded very small/ also
fresh May butter/ and let it again for the third
time come to a boil/ and when you are nearly
ready to take it from the fire/ then pour rose
water in it/ let a boil open (come to a boil)
with it/ and when you lift it/ then put a little
salt in it/ and stir well/ until the salt comes
(dissolves??) in it. And when you dress it/ then
sprinkle it with white sugar. Thus one makes a
blancmange of a pike.
Bersig 9. Blancmange from perch/ ...
Stockfisch 4. Blancmange from the stockfish/
especially when it is white/ then the blancmange
will also be white.
Stockfisch 6. ...You might also make such dough
into a Hungarian tart/ and make a filling in it/
whatever you want/ be it spinach or chopped
apple/ or blancmange from fish.
Gebackens 10. Wrap blancmange in such a dough/
be it flesh or fish/ that you do not oversalt the
dough/ and nicely cool fry/ sprinkle with sugar/
and give warm on a table/ like this it is good
and well tasting.
From menus:
A blancmange of pike.
A blancmange made from a stockfish and almond milk.
Ranvaig
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