Wednesday, December 10, 2008

William Marshall (08) second remove


Jacobin Sops

Early French Cooking page 107, no original given

Ingredients For 50

For 70

for 100

No. Quantity Item

1.2 kilos kilo chicken 6.0 whole kilo chicken
8.4 whole kilo chicken
12.0 whole kilo chicken

1 kilos beef bone 5.0 cracked beef bone
7.0 cracked beef bone
10.0 cracked beef bone

4 cloves cups water 20.0 cups cups water 28.0 cups cups water 40.0 cups cups water

3 TBS tsp parsley 15.0 tsp tsp parsley 21.0 tsp tsp parsley 30.0 tsp tsp parsley

2 leaves thyme 10.0 tsp thyme
14.0 tsp thyme
20.0 tsp thyme

2 leaves marjoram 10.0 tsp marjoram
14.0 tsp marjoram
20.0 tsp marjoram

1 kilos hyssop 5.0 tsp hyssop
7.0 tsp hyssop
10.0 tsp hyssop

kilo brie cheese 1.25 kilos kilo brie cheese
1.75 kilos kilo brie cheese
2.5 kilos kilo brie cheese

slices toasted bread 40 slices slices toasted bread
56 slices slices toasted bread
80 slices slices toasted bread


Roast the chicksn. Pick the meat from the bones and tear it into strips, separating the dark meat form the breast meat. Combine the water or boullion, and bones. Combine herbs in pot, ie., as a bouquet garni. Bring to boil, simmer, add more herbs if desired. Keep the boullion warm. Peel and discard the brie crusts (or cop the brie crusts and spread them onthe toast before placing hte first layer of cheese on the pieces). To assemble: lay pieces of talst on the bottom of a flat, wide brimmed soup bowl. Distribute the cheese, then white meat and dark meat evenly on top of the toast. Remove the bones from the boullion, skim and pour the boullion over the sops. Decorate with parsley sprigs and serve.

For the vegetarian option, make a vegetarian boullion, and put that over the bread and cheese - ie, like a french onion soup.


Early French Cooking page 265, no original given

Ingredients For 50

For 70

No. Quantity Item

1 kilos cabbage 5.0 whole cabbages
4.0 whole cabbages

4 kilos TBS butter 20.0 TBS butter
28.0 TBS butter

0.5 cloves cup bread crumb 2.5 cups bread crumbs 3.5 cups bread crumbs

0.25 TBS cooked sausage 1.3 kilos cooked sausage 1.8 kilos cooked sausage


Peel and discard the outer leaves. Cut the cabbage into quarters. Fry the sausages. Put the cabbages into a large pot of boiling salted water. Parboil for 10-15 minutes; drain. Cut the cabbage into strips. Brush a medium sized casserole dish with butter and sprinkle with 2TBS of bread crumbs. Layer half the cabbage strips, half the sausage, dot with butter and bread crumbs, repeat. Dot the top with butter and bread crumbs. Cover the casserole dish. Bake in a 200 celcius oven for 40 minutes. Remove the cover and bake for a further 15 minutes.

For the vegetarian option, omit sausages, just add butter, pop it in a casserole dish with some extra vego broth and cook.

Pies of Paris , Take a Thousand Eggs p 125

Take andsmite fair butts of port and veal, and put it in a fair pot, And put thereto fair broth, and a quantity of Wine, And let it all boil togetehr til it is enough. And then take it from the fire, and let it cool a little, and cast thereto raw yolks of eggs, powerder of ginger, sugar and salt, minced dates, raisins or Corinth; make then coffins of fair paste, and put it therein and cover and let it bake enough.

Ingredients For 50

For 70

For 100

No. Quantity Item

1 kilos cup beef broth 5.0 cups beef broth
7.0 cups beef broth
10.0 cups beef broth

0.5 kilos cup white wine 2.5 cups white wine 3.5 cups white wine 5.0 cups white wine

0.1 cloves kilo grouund pork 0.5 kilos ground pork 0.7 kilos ground pork 1.0 kilos ground pork

0.25 TBS kilo ground beef 1.3 kilos ground beef 1.8 kilos ground beef 2.5 kilos ground beef

3 leaves egg yolks 15.0 yolk egg
21.0 yolk egg
30.0 yolk egg

1 leaves tsp ginger 5.0 tsp ginger
7.0 tsp ginger
10.0 tsp ginger

1 kilos tsp sugar 5.0 tsp sugar
7.0 tsp sugar
10.0 tsp sugar

tsp salt 2.5 tsp salt
3.5 tsp salt
5 tsp salt

date, minced 10 whole date, minced
14 whole date, minced
20 whole date, minced

TBS currants 5 TBS currants
7 TBS currants
10 TBS currants

pie dough


Bring the beef broth and wine to boil, Add pork and beef and cook until no trace of pink remains. Remove from heat, cool. Take the cooled meat and 1/2 cup of the cooking lquid and mix together the eggs, date, currants and spices in a large bowl. Roll out half the pastry. Line an 8 inch pie pan wiht the pastry. FIll with meat mixture. Roll out remaining pastry. Cover pie with the top crust and seal the edges. Cut stam vents in the top crust. Bake at 225 Celcius for 25-30 minutes. Remove from oven and serve hot.

Cherries - Renfrow, p. 175

Take cherries, and pick out the stones, wash them clean in wine, then wring thm through a cloth and put in a pot, and put thereto white grease in a quantity, and a part of flour of rice and make it thick; put thereto white honey or sugar; point it with vinegar, season it with strong powder of connamon and galingale and mix it with a great portion of yolks of eggs, colour it with saffron or saldanwoods, and when thou serve in plant it with cherries and serve forth

Ingredients For 50

For 70

For 100

No. Quantity Item

0.5 kilos kilo cherries 2.5 kils cherries
3.5 kils cherries
5.0 kils cherries

1 kilos cup white wine 5.0 cups white wine 7.0 cups white wine 10.0 cups white wine

1 cloves TBS rice flour 5.0 TBS rice flour
7.0 TBS rice flour
10.0 TBS rice flour

1 TBS TBS lard/butter 5.0 TBS lard/butter
7.0 TBS lard/butter
10.0 TBS lard/butter

2 leaves TBS sugar 10.0 TBS sugar
14.0 TBS sugar
20.0 TBS sugar

1 leaves TBS red wine vinegar 5.0 TBS red wine vinegar 7.0 TBS red wine vinegar 10.0 TBS red wine vinegar

1 kilos tsp cinnamon 5.0 tsp cinnamon
7.0 tsp cinnamon
10.0 tsp cinnamon

tsp galingale 5 tsp galingale
7 tsp galingale
10 tsp galingale

saffron 0.5 pinch saffron
0.7 pinch saffron
1 pinch saffron

egg yolks 15 yolks eggs
21 yolks eggs
30 yolks eggs


This will be the same method with cherries, strawberries or blackberries. Pour wine into glass bowl. If cherries, pit and half them. If strawberries, half them; cover and soak for 15 - 20 minutes. Blend wine and cherries in a blender. Pass the pulp through a fine sieve (cheeselcoth). Reserve joice, discard pulp. Pour juice into saucepan. Heat over medium heat. Add lard or butter and stir until melted. Add rice flour and stir. Add sugar, vinegar and spices. stir well. Remove from htat. Cool. Add egg yolks and stir. Return pot to the heat and stir until thickend. Do not boil.

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