No subject


Thu Apr 10 15:59:49 PDT 2014


35. PATINA DE PIRIS: pira elixa et purgata e medio teres cum pipere, cumino=
, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper s=
uper asparges et inferes.
35. PATINA OF PEARS: Boil and core pears, pound with pepper, cumin, honey, =
passum, liquamen, and a little oil.  Add eggs to make a patina mixture, spp=
rinkle with pepper, and serve.
Since the recipe comes from a section on dishes cooked in a shallow pan (a =
"patina"), I'd hazard a guess that it would be cooked in a shallow pan over=
 a low fire until the eggs set, as many of the preceding recipes indicate.
Mordonna
 Sue Clemenger <mooncat at in-tch.com> wrote: I'm not familiar with the recipe=
....what's in it, besides eggs?
--maire

lilinah at earthlink.net wrote:
>
> In my local cooking "guild" several people have tried to make Patina
> de Piris in Apicius. So far everyone has thought it smelled, looked,
> and tasted unpleasant, and had an unpleasant mouth feel.
>
> Also the recipe doesn't say what to do after one adds the eggs - are
> they cooked like an omelette, baked in the oven, or stirred in like a
> sauce?
>
> Has anyone here had success with this dish? And if yes, what are your
> suggestions for success?
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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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