Quoting Nancy Backus to Jim Weller <=-
... Gastrodamus predicts: Everyone will continue to hate savory
desserts.
Oh, I don't know... There are times when savory, rather than sweet, or
In days gone by a small, salty, savoury dish would be the final course of
an English formal banquet after the dessert and before the Port. The
savoury was meant to clear the palate to prepare the diner for the
wine.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: A Late Gothic Feast: Pease Chewetys (Pease Pudding)
Categories: Historical, Pies, British, Chicken, Peas,
Yield: 6 Servings
1 Peck of peas
Homemade chicken broth
Parsley
1 ts Dried mint
2 tb Dried onion flakes
2 tb Sugar
Savory
Bread crumbs
2 Eggs
1 Prebaked pie shell
Pea sprouts, for garnish
Cook peas briefly in chicken broth 3-10 min (if dried, cook till
tender). Reserve 1 1/2 cups of the peas and bray the rest in a mortar
with a few sprigs of parsley, mint, onion, sugar, savory, and enough
bread crumbs to make a satisfactory puree. Add more broth as
necessary and 2 eggs, beaten into the puree. Add the reserved whole
peas and fill the pie shell. Bake at 375 degrees for 15 minutes or
so. Garnish with pea sprouts and set forth hot or cold.
From: Leda S Meredith
A peck is 2 dry gallons or a 1/4 bushel so it would make a lot
more than one pie! A single pint (2 cups) would be enough,
especially as dried peas almost double in volume when soaked and
boiled.-JW
MMMMM
Cheers
Jim
... Back then rice was a milk pudding, and never, ever part of dinner.
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