Stierbach Cooks Guild

This came from Stefan’s Florilegium http://www.florilegium.org/ “A Translation of a 17th Century Romanian Cookbook” by Lord Petru cel paros Voda

Take 4 pre-cooked chicken breasts and chop into morsels.  Add 1 cup sour cream, salt, ¼ tsp nutmeg, ¼ tsp clove, ½ tsp cinnamon, ½ tsp pepper, ¼ cup nuts (pine or pistachio preferred but also almonds) 4 egg yolks beaten with 1 TBS lemon juice and meat stock to cover by one to two inches.  Boil until thickens.  Serve spinkled with sugar and cinnamon.

NOTES:  This was way too soupy to my taste.  Although George Lang says that Hungarians like soupy stews, this didn’t work for me.  Great taste but I would have added just enough liquid so it didn’t completely cover the chicken, then added eggs and sour cream.

1 pie crust
16 oz of grated hard cheese – parmesan or similar
3 eggs – beaten
1 tsp ground mustard
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper (or to taste)
1/4 tsp white pepper

Press pie crust into pie pan, cut or turn edges down.
Mix all other ingredients and add to pie shell.
Bake at 375 for 15-2o minutes, until tart is set.

This is from the Hungarian site that Iustinos shared (as was my other recipe, which I can’t remember). It was a Cheese Torten. The directions were sketchy, so I combined this recipe with a 14th century cheese pie recipe from the Booke of Gode Cookery website.

The theme for April’s meeting was medieval Hungarian recipes.  We tossed around various sources but never quite found one that we regarded as a good fit.  Sources we considered were: “Food and Drink in Medieval Poland” by Maria Dembinska; Iustinos found this web site: Best source I’ve been able to find for pure hungarian is late for the period (published in 1581), but if you choose carefully could be useful. http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm Some of it is translated. Some isn’t. See what you can find and finally a Romanian source in Stefan’s Florilegium http://www.florilegium.org/ Romanian-ckbk-art translated by Lord Petru cel paros Voda and Hungarian Cuisine by George Lang.

From these various sources we served that night:

Pea Soup
Cheese tart
Marjoram Tokany
Eggplant
Young Dove (using precooked chicken)
and a delicious desert Orange omelet