Subject: Tartlettes
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 20 2001 - 19:43:24 EDT
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F O O D F U N N Y
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Here's another good one from reader Ethelu:
A young man was walking through a supermarket to pick a few things
when he noticed an old lady following him around. Thinking nothing of
it, he ignored her and continued on. Finally he went to the checkout
line, but she got in front of him. "Pardon me," she said, "I'm sorry
if my staring at you has made you feel uncomfortable. It's just that
you look just like my son, who just died recently."
"I'm very sorry," replied the young man, "is there anything I can do
for you?"
"Yes," she said, "As I'm leaving, can you say 'Good bye, Mother!' ?
It would make me feel so much better."
"Sure," answered the young man. As the old woman was leaving, he
called out, "Good-bye, Mother!" As he stepped up to the checkout
counter, he saw that his total was $127.50. "How can that be?" he
asked, "I only purchased a few things!"
"Your mother said that you would pay for her," said the clerk.
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T O D A Y ' S R E C I P E
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This week we head into uncharted waters as far as this ezine is
concerned. I have never done a historical theme except for some
turn-of-the-century dishes, but this time we step back several
centuries.
The following recipe is adapted from "Antiquitates Culinariae,"
originally published in 1791, at which time this recipe was already
several hundred years old. Here is the recipe as it originally
appeared:
Take pork ysode and grynde it small with safronn, medle it with ayren
and raisons and courance, and powder fort, and salt; and make a foile
of dowhg and close the fars thereinne. Cast the tartlettes in a pan
of fair water boillyng and salt, take of the clene flesh without
ayren, and boile it in gode broth. Cast thereto powdor-douce and
salt, and messe the tartlettes in disches, and helde the sewe theronne.
Our version is baked rather than boiled, but the seasoning is an
approximation of the original.
Tartlettes (Pork Rolls)
1 1/2 lbs (675 g) lean ground pork, browned and drained
1/2 cup (60 ml) dried currants or raisins
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
2 eggs, separated
6 - 8 sheets filo or strudel pastry, cut into strips about
3 inches (8 cm) wide
Powder douce mixture:
1 tsp (5 ml) ground coriander
1 tsp (5 ml) light brown sugar
1/2 tsp (2 ml) cinnamon
Combine the browned pork, currants, cumin, ginger, salt, and pepper.
Beat the egg yolks and stir them into the pork mixture. Beat the egg
whites and brush the filo strips with them. Place a small amount of
the pork mixture at one end of the strips and roll them, pinching the
ends to seal in the meat. Place on a greased baking sheet. Mix
together the ingredients for the powder douce and sprinkle over the
rolls. Bake in a preheated 400F (200C) oven until lightly browned, 12
to 15 minutes. Serves 6 to 8 as an appetizer.
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