No subject

time you get the herbs in it.  It sounds more like you're using them as a
pea stock, similar to vegetable stock, just to add another layer of
complexity to the flavor of the sauce... just like when you use chicken
stock or veggie stock to cook something else in, you *usually* can't taste
the individual ingredients of the stock...

Generys

----- Original Message -----
From: "Jim and Andi" <icbhod at comcast.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 07, 2002 1:56 PM
Subject: [Sca-cooks] Bruet of Savoy of Fish


> So just dried peas cooked down to mush? Since it says "broth" I'm guessing
> this means the consistency should be fairly thin... which is good. I don't
> particularly want the sauce to taste like peas, since I'm serving sweet
pea
> soup in the first course, and the bruet of savoy is in the second course.
>
> Madhavi
>
> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of lilinah at earthlink.net
> Sent: Monday, October 07, 2002 11:04 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Hello! and questions...
>
>
> I just looked over Chiquart's cook book at bit more carefully, and i
> found a sort of recipe for a pea puree - recipe number 23.
>
> Also, re this recipe, there have been numerous discussions on this
> list as to just what "white peas" means. Some folks wonder if they
> actually had peas that were white. Since the word "white" is often
> used to imply "clean, other cooks think it means dried green peas
> with their skins removed.
>
> I wonder if they might not be cream peas. They're Old World, after
> all, having an origin in South Asia, and are related to black-eyed
> peas, and if IIRC, there's evidence that some legumes in this family
> made it to Medieval Europe. I bought some to experiment with,
> although i confess the bag is still sitting in my cupboard. I believe
> these are readily available in the American South where you are,
> Madhavi.
> "turbot should be given green sauce...", so turbot or flounder, if
> you can get/afford it, but if, i suspect a nice fine, not coarse,
> fleshed white meat fish would be suitable.
>
> Anahita
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