Cooking Class Dec 2003
Master Stefano's Cooking Class
Lunch, 6 December 1503
Cooked by: Master Stefano, Lady Elaine, Lord Mynjon, m'lord Guz, m'lady Nellie.
- Strawberry Pie (after 'Cherry Pie' from Das Book Von Guter Spise, Germany c.1400) with Cream
Comments: Total cost $56.20. This would make a good meal for eight people. As it was it was rather extravagant for five. I think it would be better to boil rather than poach the eggs for 'Chicken in Chaucy'. Also, The strawberry pie ended up very liquid; it might be worthwhile blind baking the crust as Lady Elaine suggested. It also might be worthwhile adding a light layer of breadcrumbs or sweet biscuit crumbs before filling the pie with strawberries to soak up some of the juice during cooking.
Stefano d'Urbino (Alistair Ramsden) 7 December 2003
Salad (after Platina, Italy c.1470)
Wash and dry a lettuce and bunches of Italian parsley, basil, mint and dill. Toss salad vegetables in a dressing made of 2 tbsp best balsamic vinegar, 2 tbsp best olive oil, and salt and pepper to taste.
Fried Cheese (after Platina)
Fry 400g of best brie cheese cut into pieces the size of three fingers in butter. Sprinkle with a sweet spice mixture made of white sugar, ginger, cinnamon and nutmeg.
Pasta (after 'Sicilian Macaroni' from Platina)
Boil 300g of dried large macaroni tubes or other pasta in 750ml chicken stock until well cooked. Drain and then arrange cooked pasta in a serving bowl, add thereto several small knobs of butter and sprinkle with a sweet spice mixture made of white sugar, ginger, cinnamon and nutmeg.
Chicken Crowned with Eggs (after 'Chicken in Chaucy' from Cury on Inglish, England c.1400)
A mortrews, or breadcrumb thickened stew. Roast a whole chicken. Removing the skin and bones, break the chicken flesh up into bite sized pieces by hand. Bring the chicken flesh to the boil in a pan with 750ml chicken stock. Hard-poach or hard-boil six eggs. Separate the whites from the yolks having a care to leave the yolks whole. Dice the whites very small with a knife. Remove the chicken in stock from the fire, take 2 tbsp of stock from the pan and mix with 2 large pinches of saffron. Take 4 handfuls of breadcrumbs and add a little salt and plenty of ground pepper, ginger, cinnamon and cloves. Gradually add the saffron and chicken stock, and enough chicken stock from the pan to make the breadcrumb and spice mixture to the consistency of pancake batter, then thoroughly mix in the chicken flesh and the rest of the chicken stock and the diced egg whites. Arrange all this mixture in a serving bowl, place the egg yolks on top and sprinkle with a little more salt and pepper decoratively.