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finger-fd-fst-art - 9/15/98


A light supper feast concentrating on finger foods.


NOTE: See also the files: finger-foods-msg, 14C-Fingerfds-art, feast-serving-msg, headcooks-msg, feast-menus-msg, feasts-msg, fst-disasters-msg, eggs-stuffed-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Tue, 11 Aug 1998 12:52:41 +1000

From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>

Subject: SC - Finger Food without pastry ???


Two weekends ago, I provided a light supper for a ball. The criteria

(from the autocrat) was for finger food that didn't leave rubbish (i.e.

bones or rinds) and I was not allowed meat rissoles (too much prevalence

for hedgehogs).


I ended up providing the following:  (recipes at end)


Other items on the menu:

                Water & Cordials in jugs

                Pies of Paris


                Spinach Tarts

                Mushroom pasties

                Swirl Biscuits & Fool

                Baked Herbed Eggs

                Apple & Walnut Tart

                Course Ginger Bread

                Fresh fruit platters (sliced, rind, pips etc removed)


Unfortunately this ended up with most recipes containing pastry or dairy

products.  We have a couple of Coeliacs and a milk allergy person in my

Barony (thankfully neither of the Coeliacs showed).




Shushbarak, Ibn al-Mabrad p20 in Miscellany

You take minced meat & stuff it in dough rolled out like cut tutmaj. It

is cooked in water until done. Then take it off the fire & put yoghurt,

garlic & mint with it.


about 1 lb meat (lamb)  2 c flour

1/4 c water             3 eggs

4 ounces yogurt         1 clove garlic

1 sprig mint


We tried both ground & minced meat; both worked. The dough was rolled

out thin & the shushbarak were made like ravioli, then boiled 5-10

minutes. The sauce was made by blending together the yogurt, garlic, &

mint in a food processor; a mortar & pestle would also work. As an

experiment, 1/3 c of minced lamb was mixed with 1/4 t cinnamon, 1/8 t

ginger, & 1/8 t coriander & used as filling; that also came out well.

[Mels comments:  We used the last spice mix & the yogurt dip for the



Pyes de pares (Pies of Paris) Harlian MS279 in Renfrow p125

Take & smite fair butts of pork & butts of veal together, & put it in a

fair pot, & put thereto fair broth, & a quantity of Wine, & let it all

boil together till it is enough; & then take it from the fire, & let

cool a little, & cast thereto raw yolks of eggs, & powder of ginger,

sugar, & salt , & minced dates, raisons of Corinth: make then coffins of

fair paste, & put it therein, & cover it & let bake enough.


1 cup beef broth        1/2 cup white wine

1/4 lb pork, minced     1/2 lb ground beef

3 egg yolks, beaten     1 teas ginger powder

1 teas sugar            1/2 teas salt

1 date, minced          1 Tbsp currants

Bring the beef broth & wine to a boil in a 2-quart pot.  Add the pork &

beef & cook until no trace of pink remains.  Remove from heat. Cool.

(Take up the meat & grind it to a paste in a blender if you want a

smoother consistency.) Take the cooled meat & 1/2 cup of the cooking

liquid & mix together with the eggs, date, currants & spices in a large



Roll out half the pastry. Line an 8-inch pie pan with the pastry. Fill

with the meat mixture. Roll out remaining pastry.  Cover the pie with

the top crust & seal the edges. Cut steam vents in the top crust. Bake

at 450oF for 25-30 minutes.  Remove from oven & serve hot. Makes 1 pie.

[Mel's notes:  This pie hangs together well & can be served in discrete



Champignons en pastŽ (Mushroom pasties), Managier de Paris, rec140 in

Pleyn Delit, rec 2

Mushrooms of one night are the best, if they are small, red inside, &

closed at the top; & they should be peeled & then washed in hot water &

parboiled, & if you wish to put them in a pasty add oil, cheese, & spice



Pastry dough            3/4 lb small mushrooms

2 Tbsp olive oil                1/2 teas salt

1/4 teas ginger         1/8 teas pepper

2 oz cheese (cheddar & parmesan)


Wash mushrooms & pare away the bottom of the stems, but leave whole.

Parboil in salted water 3-4 minutes. Drain, & mix with oil & seasonings.

Make turnovers or fill tart shells. If you are using turnovers, mix the

cheese in with the mushrooms. If you prefer tart shells, reserve the

cheese to sprinkle on top. Bake in a 425oF oven for 12-15 minutes until

lightly browned.


Erbolade (Baked Herbed Eggs), Forme of Curye in Kings Taste p79

Take parsley, mint, savory, sage, tansy, vervain, clary, rue, dittany,

fennel, southernwood. Chop them & grind them small. Mix them with eggs.

Put butter in a baking dish & put the mixture in it. Bake it & serve it

in portions.


1/3 cup hot milk                5 eggs, lightly beaten

1/8 teas salt           2 Tbsp butter

3 Tbsp dried herbs as available (from above list)


Pour milk over dried herbs & stir until they have all been coated. Allow

the mixture to sit for 30 minutes until milk is strongly flavoured.

Strain liquid through a fine mesh strainer. Discard herbs.


Combine eggs, milk & salt, beating a few moments with a wire whisk. Melt

butter in an 8-inch ovenproof skillet or baking dish. Pour in egg

mixture. Bake in a preheated 325F oven for 35 minutes or until eggs are

set & top is golden brown. Serve as you would a pie.


Note: If you are lucky enough to have fresh herbs, mince approximately

twice the amount indicated, eliminate the first paragraph & combine the

herbs with the egg mixture. Mel's notes: we used fresh herbs, & included

the milk anyway.  The herb mix for the Ball was 2pts parsley, 1pt mint,

1pt sage, 1pt savoury & 1pt lemon thyme]


Einen krapfen (An Apple & Walnut Tart) Ein Buch von Guter Spise recipe

61.  Translated & redacted by Alia Atlas in Cariadoc's Medieval &

renaissance cookbooks vol 2

So du wilt einen vasten krapfen machen von nŸzzen mit ganzem kern. und

nim als vil epfele dor under und snide sie wŸrfeleht als der kern ist

und roest sie mit ein wenig honiges und mengez mit wŸrtzen und tu ez uf

die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz



How you want to make a fastday krapfen of nuts with whole kernels. &

take as many apples thereunder & cut them diced, as the kernel is, &

roast them well with a little honey & mix with spices & put it on the

leaves, which you made to krapfen, & let it bake & do not oversalt.


2 cup apples, peeled, diced(used Granny Smith)

2 cups walnuts          1/2 cup honey

1 1/2 teas cinnamon     1/2 teas ground nutmeg

1/4 teas ground mace    1/4 teas ground cloves

1 pie crust (flour, butter, water & salt)


Cook the apples in the honey until they are starting to become soft.

(This takes approx. 10 minutes.) Mix the cooled apples & honey with the

walnuts & spices. Roll out pie crust & put in pan. Fill crust with

mixture. Cook in the oven at 350¡ F until crust is brown (approx. 30

minutes). [Mel's comments:  For the Ball I only used a third of the



Course Ginger Bread, Markham in Queens Taste p97

Take a quart of Honey clarified, & seeth it till it be brown, & if it be

thick, put to it a dish of water: then take fine crums of white bread

grated, & put to it, & stirre it well, & when it is almost cold, put to

it the powder of Ginger, Cloves, Cinamon, & a little Licoras &

Anniseeds: then knead it, & put it into a mould & print it. some use to

put to it also a little Pepper, but that is according unto taste &



1 cup honey             1/4 teas ground ginger

1/8 teas cloves         1/8 teas cinnamon

1/8 teas licorice       1 3/4 cups bread crumbs

1 Tbsp anise seeds


In the top of a double-boiler, heat honey.  Add spices except anise

seeds, & stir to blend. Add bread crumbs & mix thoroughly. Cover & cook

over medium heat for 15 minutes.  Mixture should be thick & moist. Place

gingerbread on a large sheet of waxed paper. Fold up sides of paper &

mold dough into small rectangular shape. Sprinkle anise seeds on top &

press them gently into the dough with the sides of a knife. Cover &

refridgerate for 2 hours. Serve gingerbread at room temperature in thin

slices. [Katryn's notes: Add more ginger - I used 2-3 times the

specified amount. ]


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org