November 2005 Cook's Guild

Participants

Arganhell - Rose Pudding

Gwir - tested what she was going to be serving at the upcoming William Marshall Feast as the first course, all from The Viandier of Taillevent by Terry Scully

Hericoc de mouton: Lamb Stew

Alux vers: Green Garlic Sauce

Pastez nourroys: Norse Pies

Ung Roze a chair: A Pink dish for Meat Days

Poree de cesson: Stewed Cress

Cold Almond Cream

Other Attendees included: Nicolette, Gwynfor, Ingebjorg, Thorfin, Breanna, Peregrin, Ben, Daniel, Isabelle, Rudolf and Vera coming in for a taste.

Note:

has been submitted to Lochac Cooks Guild as part of Ranking, if you click on the icon it will take you to the scanned copy of the entry.

Part of Project Gutenberg redaction project denotes the acient section not on current project

Lochac Cook's Guild submissions

Rose Pudding	Hericoc de mouton: Lamb Stew	Alux vers: Green Garlic Sauce
Pastez nourroys: Norse Pies	Ung Roze a chair: A Pink dish for Meat Days	Poree de cesson: Stewed Cress
Cold Almond Cream

Rose Pudding

Hericoc de mouton: Lamb Stew

Per table (10 to a table

No.

Quantity

Item

Method

500

grams

Lamb, diced

Preheat oven to 180 degrees C. If using stock cubes, use 1.5 cubes per 1.5 cups water. Heat water and add cubes. Add red wine and verjuice, mix thoroughly. Heat skillet; add bacon grease - enough to coat the pan. Sear the lamb (Use pre-diced) in the bacon fat. Remove and put in casserole dish. Sautee the onions in bacon fat until they are lightly translucent; transfer them to the casserole dish. Add in the broth, to cover the meat. Add in the spices. Mix well, cover, and bake for about 3-4 hours. Check and adjust seasoning - add a pinch of salt if needed. Serve hot.

small/med

onions

grams

lard

1.5

cups

beef broth* (stock cubes = liquid)

0.5

cups

red wine*

TBS

verjuice*

*makes enough for 2 tables

0.25

tsp

mace (1/4 tsp)

TBS

parsley

0.5

tsp

hyssop

TBS

sage

Alux vers: Green Garlic Sauce

No.	Quantity	Item	Method
2	heads	garlic	Peel the garlic cloves; put in a stainless pan, cover with water, and simmer until softened. Blanch the parsley, drain, then finely chop the parsley. Add the parsley to the garlic cloves, and pound with a mortar, or blend in blender, or hit with potato masher until it is nice and smooth.
0.5	cup	parsley
2	TBS	verjuice

Pastez nourroys: Norse Pies

No.	Quantity	Item	Method
300	grams	beef mince	Make up pastry; put in tart shells. No need to blind bake. Brown the mince in the bacon fat (cooking lard), until well cooked. While the beef is cooking, crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. When the beef is done cooking, transfer it to a mixing bowl, add the pine nuts, currants. Chop the cheese into chunks or break it up and add it to the beef. Get your hands in there and squish it to mix it thoroughly. Sprinkle a tiny bit of sugar through it - the dish should not be really sweet, but have a nice balance. Check the filling, but omit the salt as the cheese is salty enough.
60	grams	pine nuts
100	grams	neufchatel cheese
0.5	cup	currants
1	tsp	sugar
0.5	tsp	salt *omitted from trial recipe
..shortcrust pastry -for 2 pies
.	.	flour
.	.	crisco
.	.	salt
.	.	water

Ung Roze a chair:
A Pink dish for Meat Days

No.	Quantity	Item	Method
0.5	cup	ground almonds	Make the almond milk - boil the water, and pour over the ground almonds. Leave it sit until it is cool enough to handle, strain. RESERVE the almonds - it is used for the cold almond cream! Add a splash of wine & verjuice to the almond milk. Set this on the stove to simmer gently. I didn't colour it in the test recipe - but a drop of food dye would be nice (see the notes on orchil p. 244). Add the spices - the flavour should be predominatly pepper-ish - effectively this is a medieval poivrade. Correct as necessary and add salt. Leave to warm while frying the beef. The beef should be done at the last minute. Heat skillet and fry the beef in lard until browned (don't over cook). I am choosing to serve the sauce separately to the beef.
1	cup	boiling water
.	splash	wine & verjuice
800	grams	beef
0.5	tsp	cinnamon
0.25	tsp	ginger (galingale)
0.25	tsp	ground cloves
1	pod	cardamom, ground
1	pinch	Salt
1	tsp	pepper

Poree de cesson: Stewed Cress (see picture for Ung Roze a chair)

No.	Quantity	Item	Method
500	grams	chard, spinach, greens

Cold Almond Cream

No.	Quantity	Item	Method

Local chapter of the Kingdom of Lochac Cooks Guild