Special REcipes
#11
Poche, I appreciate your posting these, but could you do me to favours? 1) Tell us what it's called and its 'feast background', and 2) could you do something about your link copying? All the links come through as www.catholic. The rest of the URL as you post it is not part of the link.
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#12
Pate d'Anguilles
Also Called: Eel Patty, Paté d'Anguilles

Against this great and good king, one of the principal patrons of France, one finds nowhere an unkind word uttered. His biographers emphasize his indifference to his own comfort, his deep and humble devotion to God and to the poor. He not only governed his nation in an admirable manner, but went as a crusader to the Holy Land with mind intent only on freeing the Holy Sepulcher from the hands of the infidel.

In the midst of wars, Louis was a lover of peace, and was often called upon to mediate between other Christian princes. Under the oak at Vincennes, he delivered wise and equitable judgments; his constant endeavor was not to appear imperious. Never impersonal about his charity, he fed beggars from his own table and daily gave meals to a hundred poor. He founded many hospitals and refuges, among them one for penitents and another for the blind

Under his patronage, Robert de Sorbonne built in Paris the university which still bears his name. Louis appreciated and fostered learning, and there is the well-known story of an occasion when he invited Thomas Aquinas to dine at the palace. The huge philosopher sat in his place and said nothing at all, while about him the French conversation went on — "the most brilliant and noisy clatter in the world," says Chesterton, who tells the story with relish. Suddenly the table shook under the impact of a great fist. There was a startled silence as the company stared in amazement at Thomas. Unaware of them, and with another blow on the table, he said loudly, "And that will settle the Manichaeans!" Then it was that King Louis leaned over to one of his secretaries. "Take a note of this," he whispered, "and of anything more that he says. He might forget it and no doubt it is an important argument and a true one."

Louis was smitten by the plague and died in the East at the age of fifty-five, during the second crusade. He had been a good husband and father, devoted to his wife, Marguerite of Provence, and to his family of eleven children. Always at his side, to counsel him, had been his mother, Blanche of Castile, and on some occasions this great adviser had acted as his cook. For with her own hands, we are told, she was wont to prepare for Louis his favorite dish of lampreys, or eels. The recipe we have chosen is taken from Le Cuisinier Francois by Le Sieur de La Varenne, written in 1658 and, quite possibly, it was in this manner that good Saint Louis enjoyed his eel.


DIRECTIONS
Cut the eel in rounds. Mix with it yolks of eggs, parsley, mushrooms, asparagus, soft roes, verjuice, or gooseberries if in season, and do not stint either butter, or salt, or pepper. Spread this on an undercrust and cover it with pastry. In order to hold it together, butter narrow bands of paper, and putting them around the pastry, bind them lightly on. Bake the pâté and, when it is cooked, mix the yolks of three eggs with a dash of verjuice and a little nutmeg; and when you are ready to serve, pour in your sauce into the pâté and mix it well. Open the pâté and serve with the crust cut in four.

http://www.catholicculture.org/culture/l...cfm?id=113
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#13
Thank you! :)
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#14
Paczki (Polish Doughnuts)
In honor of Our Lady of Czestochowa

DIRECTIONS
Dissolve yeast in lukewarm milk in large bowl. Add 2 cups flour. Let rise in warm place 30 minutes. Beat together eggs, sugar, vanilla, grated rind and salt until light. Add to sponge together with melted butter. Mix in 5 cups flour. Beat with wooden spoon or hand until dough is elastic and leaves sides of bowl. Cover and let rise 1 hour, or until doubled. When light, turn out on floured board. Pat with floured hands to 1/2-inch thickness. Cut with doughnut cutter and let rise again until light. Fry in deep hot fat and drain on absorbent paper. Dust with confectioners' or granulated sugar. (This dough makes good kuchen. Add 1/2 lb. yellow raisins to ingredients, let rise, place in greased loaf pan, let rise again and bake in moderate oven about 45 minutes.) --Mrs. John C. Ustach.

http://www.catholicculture.org/culture/l...fm?id=1230
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#15
Chiresaye (Cherry Pudding Decorated with Flowers)

This elegant dessert was made with fresh cherries, usually picked in the summer around the Feast of John the Baptist. (14th century England)


DIRECTIONS
1. Purée the cherries by either finely mashing or using a blender or food processor.

2. Place in a large pot and add enough cherry juice to make a very wet mixture.

3. Blend in butter and wine.

4. Beat in bread, enough to thicken the cherries to a thick pudding-like consistency.

5. Add sugar to taste.

6. Bring the cherries to a soft boil, then reduce heat and cook for several minutes, stirring often to prevent sticking.

7. Place the pudding in serving dishes, decorate with the flowers, sprinkle sugar on top, then serve.

Cook's Note: If you have leftover pudding, you can place it in a bread pan, and bake until slightly firm. Insert a toothpick to test consistency; the toothpick should come out clean.

http://www.catholicculture.org/culture/l...fm?id=1392
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#16
Chicken Paprika
Also Called: Paprikas Csirke

St. Stephen was the first King of Hungary, a truly apostolic man of great holiness, and a model of a national ruler. He died on the Feast of the Assumption of Mary, August 15, 1038. The day of his burial, August 20, became the national holiday of Hungary, whose main patron he is. The whole Church venerates him as a Saint on September 2, because on this day a great victory over the Turks was obtained in Budapest in 1686 through his intercession. His feast is universally celebrated on August 16.

The people of Hungary observe the feast of their glorious patron with religious and popular traditional celebrations, included a festive dinner at which some national dish is served, such as this chicken paprika.


DIRECTIONS
Heat butter in heavy skillet. Brown chicken until golden on all sides; remove chicken. Blend flour, paprika into butter in skillet. Add water and onion; cook until mixture thickens and comes to a boil. Stir in tomato sauce, salt, pepper, bay leaf; add chicken. Cover; reduce heat. Simmer 45 minutes, or until chicken is tender. Stir sour cream into sauce just before serving over cooked rice.

http://www.catholicculture.org/culture/l...fm?id=1051
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#17
1 1/2 cups flour1
1/2 cup cream
1/2 cup butter
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper, white
pinch of nutmeg
2 eggs
2 egg yolks
1 Tablespoon parsley, chopped (for dough)
12 cups chicken stock
2 Tablespoon chervil, chopped
2 Tablespoon parsley, chopped (for soup)

Details Serves: 10-12 Prep Time: 1 1/2 hours

Over low heat work the flour, cream, butter and Parmesan cheese to a solid dough. Work in the salt, pepper, nutmeg, eggs and egg yolks and parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes. In the meantime heat some salted water until it boils, then drop in all the "dough peas". Cook for 5 minutes, then remove them with a slotted spoon and add to the warm chicken stock. Season soup to taste and add the chervil and 2 tablespoons parsley. Serves 10 to 12 people.

- See more at: http://www.catholicculture.org/culture/l...i16s0.dpuf
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#18
"Chiresaye (Cherry Pudding Decorated with Flowers)"

That sounds both delicious and pretty. :)
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