Horses' Brawl

June 19, 1999

A.S. XXXI

 

A Thescorre Equestrian and Fencing Event

 

Lunch Sideboard:

Mushroom Pasties

Meat Pasties

Stuffed Eggs

Antipasto of Nuts, Olives, Pickles, Cheese

Watermelon

Lemonade

 

Funges in Pastry

Le Menagier de Paris

Mushrooms of one night be the best and they be little and red within and closed at the top; and they must be peeled and then washed in hot water and parboiled and if you wishto put them in a pasty add oil, cheese, and spice powder.

Mushroom Pasties

1 lb. fresh mushrooms

Olive oil for sautéing

1/2 C whole milk ricotta

1/4 C good parmesan, pref. Reggiano

1 tsp. Poudre Douce

Sea Salt and Grains of Paradise/Cubebs to taste

Wine for deglazing the pan

fresh minced parsley

Clean the mushrooms as you, either rinsing or peeling the skins. Dry thoroughly so that they won't steam rather than frying. Slice or chop evenly. Heat a sauté pan and when hot add a few tablespoons of olive oil. When the oil is hot but not smoking, add the mushrooms and spread out. Sprinkle seasoning over and let sit for a few minutes until the mushrooms are starting to brown. Stir mushrooms around to thoroughly coat them, then let them sit again and cook off the moisture. After about 10 minutes, they should be aromatic and not at all spongy. Pour into a dish and let cool. Over high heat, add enough wine to deglaze the pan, stirring up the flavorful bits and dumping them on the cooling mushrooms. Drain the ricotta if necessary, and mix with the parmesan. Add the mushrooms, stir thoroughly, taste for seasoning, and refrigerate. Make pie dough and fill pasties as turnovers, pillows, cut-out rounds, or however you choose - just keep them roughly 2" in diameter. Bake in a preheated 350 oven for 40-45 minutes. Serves 8-12.

Grete Pye

Two Fifteenth Century Cookbooks

Take faire yonge beef, And suet of a fatte best, or of Muton, and hak all this on a borde small; and caste thereto pouder of peper and salt; and whan it is small hewen, put hit in a bolle, And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in. Then take Caoins, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, Teles, grete briddes, and plom hem in a boiling pot; And hen Couche al this fowle in the Coffyn, And put in euerych of hem a Quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of couraunce, prunes, hole cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c. And then close thi Coffyn with a lydde of the same paast, And puttte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.

Meat Pasties

1 lb. pork

1 lb. beef

1 lb. chicken

1/4 lb. suet

4 egg yolks

Poudre Forte

1/3 C dates

1/3 C currants or raisins

1/3 C prunes

marjoram

1 C chicken stock or water

Chop small the dried fruits, then soak in the stock or water. Roast the meat until just done in a 375-degree oven - don't cook until well done! Let cool, and chop the meat small. Cut up the suet into pieces of similar size. Chop the egg yolks. Mix all ingredients together and add enough spicing to taste. Fill pie dough pasties of roughly 2" diameter, and bake at 350 degrees for 40-45 minutes.

To make short paest for tarte

A Proper Newe Booke of Cokerye (list of pastry ingredients)

1/2 C butter

1/2 C lard or shortening

3 C all-purpose flour, pref. King Arthur

1 tsp. salt

1/4 C ice water

Pie Crust

Chill butter and shortening. Cut into flour and salt, and carefully add ice water until dough just forms. Shape into a flat disc, wrap up in plastic wrap, and refrigerate for at least 15 minutes. Roll out and use.

Ova Piene

Libro de Arte Coquinaria

Boil your fresh eggs in clean water until they are well cooked and hard. Then shell them and cut them in half so you can take out all the yolks, being careful not to break the whites; pound some of the yolks with a small quantity of raisins, a good little vintage cheese, and a little fresh cheese as well. Add parsley, marjoram, and mint, all finely chopped, mixing in a little bit of egg white according to the quantity you wish to make, with sweet or hot spices according to taste. And after you have mixed all these things together, you shall color the mixture yellow with saffron and fill the above-mentioned whites with it.

Michaele's Stuffed Eggs

12 hard-boiled eggs

1/4 C Parmesan

2-3 tsp. marjoram

1/2 tsp. salt

3/4 C ricotta

1/4 C mozzarella

1 tsp. mint

2 T chopped parsley

1/2 C chopped raisins

1/2 tsp. white pepper

saffron for color

Slice the eggs lengthwise. Set aside the yolks. Combine 9 yolks and 2-3 egg whites with 1/2 C of the chopped raisins, the cheeses, and all the spices. If you need the mixture to be creamier, add more ricotta or some white wine vinegar. Mound the mixture in the egg whites using a spoon or a pastry bag. Serves 12-16. Shelley Stone©1993.

Syrup of Lemon

An Anonymous Andalusian Cookbook of the 13th Century

Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it take the form of a syrup.

Fresh Lemonade

6 lemons lemon (1 C juice)

2/3 C sugar

6 C ice water (1 1/2 qt)

Roll lemons, cut in half, and extract juice. Strain into a pitcher. Add the sugar, cover, and shake well. Add the water and shake again.

Antipasto

Opera di M. Bartolomeo Scappi

menu items for services from the credenza and kitchen

On Honest Indulgence

description of antipasto items

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Food prepared for this meal by:

Chris Adler (Lady Katja Davidova Orlova Khazarina)

 

Resources:

An Anonymous Andalusian Cookbook of the 13th Century

A Proper Newe Booke of Cokerye, 16th Century

Bartolomeo Scappi, Opera, 1570

Le Menagier de Paris (The Goodman of Paris), 1395

Maestro Martino da Como, Libro de Arte Coquinaria, 15th Century

Platina, De Honesta Voluptate (On Honest Indulgence), 1474

Two Fifteenth Century Cookbooks, 1430-1450

All redactions by Chris Adler©1999 unless otherwise noted

 

©1999 Chris P. Adler