[Sca-cooks] Heston Blumentahl Tudor meal

[Sharon Palmer]

>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