fried-cheese-msg - 2/1/08
Period fried cheese recipes.
NOTE: See also the files: cheese-msg, cheese-goo-msg, Cheese-Making-art, cheesecake-msg, cheesemaking-msg, dairy-prod-msg, butter-msg, fried-foods-msg, cooking-oils-msg.
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Date: Wed, 11 Feb 1998 21:18:04 +0200
From: Jessica Tiffin <melesine at ilink.nis.za>
Subject: SC - RE: Piperfarces - a query
Greetings, all.
>My Dear;
>Are you familiar with the term, 'spoon tease'? :)I don't have Pleyn
>Delit yet, and I'll bet some others don't, sooooooooo.... Recipe,
>please? ;P
>Angelique
my apologies; this recipe has been mentioned several times on the list
before, so I assumed it was fairly well-known. (Mentioned in context of
camp cookery, usually - I assume because they're easy to cook over a fire
rather than because they travel well - ours were fairly soggy anything more
than 5 or 10 mins after they came out of the frying pan).
As I said, my copy of Pleyn Delit has been borrowed at the moment - the
original recipe from the Goodman of Paris is as follows (from Cariadoc's
Miscellany):
Take the yolks of eggs and flour and salt and a little wine and beat them
well together and cheese cut into strips and then roll the strips of cheese
in the paste and fry them in an iron pan with fat therein. One does
likewise with beef marrow.
Taillevent apparently suggests that the cheese strips should be the length
of a finger. We used about 3 T flour to 2 egg yolks and enough wine to make
it into a thick batter. (If you make it too thin the cheese runs out of the
batter and you end up with very messy piperfarces and an even messier pan.)
We used cheddar; I think a softer cheese will end up too runny when you fry
it, and will probably try to escape.
Cariadoc's version uses 8 egg yolks to 2T flour, 1 1/2 T wine and 1/2 pound
cheese.
I'll post the Pleyn Delit version when my wandering copy returns.
Cariadoc said:
>That I did it that way many years ago and liked how it came out. I don't
>think I had any special inside information, and doubt that the authors of
>_Pleyn Delit_ did.
>
>As a general rule, I think you should assume that other people's worked out
>versions are based on their guess at how to interpre the original, not on
>any special information. Connie Hieatt might be an exception--certainly she
>knows more about medieval cooking than I do--but I wouldn't assume so.
OK, I just wondered - it seemed a rather excessive proportion of yolk for
what seemed to me a fairly straightforward batter. I liked the effect of
the high yolk content when I made them that way, but it added additional and
possibly excessive richness to an already rich dish (fried cheese!)
I found Adamantius's suggestion interesting in this context, though.
Adamantius said:
>IIRC, Taillevent says the surface of the fried pipefarces should be hard
>(i.e. crisp) and yellow, which might indicate a somewhat higher yolk
>content than would be strictly necessary for shortening / leavening.
Surely a higher proportion of flour would tend to make the batter crisper?
Ours weren't even faintly yellow, anyway, we only had red wine to hand and
they turned out a slightly nauseating pink colour...:)
Melisant
**********
Jessica Tiffin
melesine at ilink.nis.za * jessica at beattie.uct.ac.za
Date: Wed, 11 Feb 1998 17:01:24 EST
From: LrdRas at aol.com
Subject: Re: SC - RE: Piperfarces - a query
melesine at ilink.nis.za writes:
<< We used cheddar; I think a softer cheese will end up too runny when you fry
it, and will probably try to escape. >>
Mozzerella comes to mind also. :-) In reality this recipe is one of the carry
overs from the MA to the Modern world. You can find this at most Italian
restaurants and in your frozen food case at the supermarket if you are in a
hurry and want to have something "period" in a hurry. ;-)
Ras
Date: Mon, 15 Nov 1999 21:59:26 -0600
From: Magdalena <magdlena at earthlink.net>
Subject: SC - grilled cheese sandwiches
Since we were discussing french toast, I thought I'd throw this one
in....
Grilled cheese sandwich, anyone?
Platina 8.61 Another (8.60 Fried Cheese)
Place pieces of bread, well-toasted on both sides, in a pot in layers,
and spread pieces of cheese as if on a board. When it is placed on the
hearth, cover it with an earthenware lid. Sprinkle the melted cheese
with sugar, cinnamon, and ginger, and eat at once if you want something
bad, for it is difficult to digest, nourishes badly, and generates
blockages and stone.
Date: Wed, 14 Aug 2002 23:26:05 -0400
From: Daniel Myers <doc at medievalcookery.com>
To: SCA Cooks <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] Fried Cheese Sticks (Pipesfarces)
As requested. Note that the batter for "small crepes" is a somewhat
thick batter of eggs and flour.
This recipe is now also online at
http://www.medievalcookery.com/recipes/pipesfarces.html
------------------------------------------------------------------------
Pipesfarces
------------------------------------------------------------------------
Et qui veult faire des Pipesfarces, convient avoir de bon frommage de
gain par grosses lesches comme le doy, et les enveloper en la paste des
petites crespes et puis les boutter en son sain chault; et les gardez
d'ardoir; et quant ilz sont seiches et jaunettes les drecier, et les
crespes avec.
Translation: If you wish to make Stuffed Tubes (Pipesfarces), you should
have good rich cheese in slices thick as a finger, and coat them in the
batter of the Small Crepes, then drop them into hot grease, and keep
them from burning. When they are dry and yellowish, set them out and the
Crepes with them.
Source: The Viandier of Taillevent, Terence Scully, (trans.), University
of Ottawa Press. ISBN: 0-7766-0174-1
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Date: Fri, 15 Sep 2006 14:08:51 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Harvest Days - Feast Report/cheese sticks
To: hlaislinn at earthlink.net, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Twenty five years ago, I made Glamorgan Sausages for a coronation banquet. In the Time/Life cookbook series, it was mentioned that there was mention of it in the 16th century. I have never found any other mentions of this, so I would treat this as period-oid, but it was a big hit at my banquet.
Selsig Morgannwg (Glamorgan Sausages)
Servings: 6
5 oz Fresh white breadcrumbs
1 Small onion finely chopped
3 oz Grated cheese [I used cheddar]
1 Pinch of dry mustard, salt and pepper
2 Eggs
Flour to coat
Mix breadcrumbs and cheese, finely chopped onion and seasonings.
Beat together 1 egg and 1 egg yolk and use to bind mixture.
Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white. Fry in hot fat or oil. Serve hot or cold.
Huette
<the end>