Caerthe's Cooks Guild

Recipes from Caerthe's 12th night 2001 donation lunch sideboard

Truittes en paste (Trout / Salmon in Pastry) contributed by Aethelind

* Exported from MasterCook * Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fillet of salmon -- skinned 2 Tablespoons burgundy wine 1/2 teaspoon salt 1/8 teaspoon cinnamon -- ground 1/8 teaspoon ginger -- ground 6 slices center cut bacon -- parboiled 1 pastry -- double crust recipe Roll out pastry into one large rectangle piece, about 2 inches longer and a little more than twice the width of the fillet. Arrange half the bacon in the center of the pastry; place salmon on top of bacon. Sprinkle wine and seasonings onto salmon; cover with the rest of the bacon. Bring long edges of pastry together and pinch to close seam atop the salmon; similarly seal short ends of pastry. Place seam side down on parchment lined baking sheet. Bake at 350 degrees F for about 35 minutes until pastry lightly browned. Description: "Trout (Salmon) in Pastry" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (10.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0

Beef Sausages

Cooks' Guild Recipe Proportions: 5 lbs ground beef (high-fat) 8 egg yolks 1 1/3 cup parmesan cheese 1 1/2 t chopped parsley 1 T and 1 t sage 2/3 t fennel seed 1/4 t garlic powder 1 1/2 t marjoram 2 T salt 2/3 t thyme sausage casings Grind all the spices and mix together. Then mix them thoroughly with the ground beef, suet, egg yolks and cheese. Finally, stuff the sausage casing with the mixture. . . putting the sausage and cheese mixture through the meat grinder a second time gives a more finely textured sausage. (If you make this sausage without the casing, cut the salt in half). This recipe is a variation on an old Roman recipe in Platina that was reprinted in Medieval Spread, Vol I, No. 6. Master Robins Original Version Makes 19 lbs 12 lbs ground beef 4 lbs ground beef suet 24 egg yolks 4 cups grated parmesan cheese (1 1/2 lb) 4 t parsley 10 t sage 2 t fennel, fried, then ground 1/4 t garlic powder 3 T MSG * (or SALT) 4 T salt 4 t marjoram 2 t thyme 4-8 feet medium sausage casings

E-mail may be sent to THLady Gwen at: grasse@mscd.edu

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Last updated 01/09/01