Blank Dessorre (recipe) - Revision history

HenryMaldon: /* Notes */ "lye" definition

2007-07-07T21:22:22Z

Notes: "lye" definition

← Older revision		Revision as of 07:22, 8 July 2007
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	* ''Blank Dessorre''. V. Gloss.		* ''Blank Dessorre''. V. Gloss.
	* ''Amydoun''. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white.		* ''Amydoun''. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white.
			* ''lye'' Mix (and cook as needed) with a thickener.
	* ''yholes''. ~~Qu�re~~.		* ''yholes''. Qu�re.

	== Modern Recipe ==		== Modern Recipe ==

HenryMaldon: /* Modern Recipe */ sp

2007-07-07T21:07:55Z

Modern Recipe: sp

← Older revision		Revision as of 07:07, 8 July 2007
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	== Modern Recipe ==		== Modern Recipe ==

	Grind blanched almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a ~~meduim~~ or large mortar. Boil and stir the almond milk with enough rice flour or [[amydoun]] (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed [[comfit]]s.		Grind blanched almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a medium or large mortar. Boil and stir the almond milk with enough rice flour or [[amydoun]] (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed [[comfit]]s.

	P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.		P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.

12.163.90.72: /* Modern Recipe */ specify blanched almonds

2007-07-07T21:04:19Z

Modern Recipe: specify blanched almonds

← Older revision		Revision as of 07:04, 8 July 2007
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	== Modern Recipe ==		== Modern Recipe ==

	Grind almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a meduim or large mortar. Boil and stir the almond milk with enough rice flour or [[amydoun]] (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed [[comfit]]s.		Grind blanched almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a meduim or large mortar. Boil and stir the almond milk with enough rice flour or [[amydoun]] (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed [[comfit]]s.

	P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.		P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.

12.163.90.72: /* Modern Recipe */ new version, more accurate

2007-07-07T21:03:38Z

Modern Recipe: new version, more accurate

← Older revision		Revision as of 07:03, 8 July 2007
Line 12:		Line 12:
	== Modern Recipe ==		== Modern Recipe ==

			Grind almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a meduim or large mortar. Boil and stir the almond milk with enough rice flour or [[amydoun]] (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed [[comfit]]s.
	Mix ground almonds, rice flour and white wine (or beef broth if flesh day). Lay this on a bed of [[Amydoun]]. Take ground boiled chicken, sugar and slat and add the the almond mix. Add egg whites and saffron and put in bowl to serve.

			P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.
	VicCG Note: This has not be tested yet.

	=== Ingredients ===		=== Ingredients ===

AuntieNic at 22:57, 15 January 2006

2006-01-15T22:57:25Z

← Older revision		Revision as of 08:57, 16 January 2006
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	== Modern Recipe ==		== Modern Recipe ==

	Mix ground almonds, rice flour and white wine (or beef broth if flesh day). Lay this on a bed of Amydoun ~~(white flour soaked in water, allowed to settle then drained and dried)~~ Take ground boiled chicken, sugar and slat and add the the almond mix. Add egg whites and saffron and put in bowl to serve.		Mix ground almonds, rice flour and white wine (or beef broth if flesh day). Lay this on a bed of [[Amydoun]]. Take ground boiled chicken, sugar and slat and add the the almond mix. Add egg whites and saffron and put in bowl to serve.

	VicCG Note: This has not be tested yet.		VicCG Note: This has not be tested yet.

AuntieNic at 22:33, 15 January 2006

2006-01-15T22:33:47Z

← Older revision		Revision as of 08:33, 16 January 2006
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	* ''yholes''. Qu�re.		* ''yholes''. Qu�re.

	<!-- redaction not yet done
	== Modern Recipe ==		== Modern Recipe ==

			Mix ground almonds, rice flour and white wine (or beef broth if flesh day). Lay this on a bed of Amydoun (white flour soaked in water, allowed to settle then drained and dried) Take ground boiled chicken, sugar and slat and add the the almond mix. Add egg whites and saffron and put in bowl to serve.

			VicCG Note: This has not be tested yet.

	=== Ingredients ===		=== Ingredients ===
	* Item.		* Item.
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	[[category:recipes]] [[category:Forme of Cury]]		[[category:recipes]] [[category:Forme of Cury]]
			[[category:VicCG]] [[category:VicCG-Raw]]

Cian: category:recipes category:Forme of Cury

2004-08-18T02:45:12Z

category:recipes category:Forme of Cury

← Older revision		Revision as of 12:45, 18 August 2004
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	-->		-->
			[[category:recipes]] [[category:Forme of Cury]]

Tobin: imported recipe, empty redaction is currently hidden.

2003-12-10T08:25:55Z

imported recipe, empty redaction is currently hidden.

New page

== Period Recipe ==
From the [[Forme of Cury]].
:'''''BLANK DESSORRE''. XXXVII.'''

:Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast �erinne flour of Rys. o�er ''amydoun'', and lye it �erwith. take brawn of Capouns yground. take sugur and salt and cast �erto and florissh it with aneys whyte. take a vessel ''yholes'' and put in safroun. and serue it forth.

=== Notes ===
* ''Blank Dessorre''. V. Gloss.
* ''Amydoun''. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white.
* ''yholes''. Qu�re.