Lombardy Sops
Aug. 28th, 2006 02:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaTrans. by Brighid ni Chairain
LOMBARDY SOPS (SOPAS A LA LOMBARDA)
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.text
What we did:
Toasted about 8 slices of vienna bread, sliced about 1" thick, until browned on both sides. We didn't remove the crust, which we probably should have done to make the finished product easier to cut. Sarah grated about a pound of cheese (colby and yogurt cheeses), and we made up some chicken broth from chicken base and added a good big pinch of saffron.
The bread was dipped in the broth, and layered 3 layers deep in a souffle dish with cheese spread between the layers. Broth was added to the resulting dish, and it was put in a 325-350 degree F oven. After about 15 minutes, more liquid was added, and we let it cook in total about an hour.
The bread rose up so that we could not put a lid on it, sort of like a souffle. Once we removed the dish from the oven, the bread fell down. The result was rich, fatty, and cheesey (Sarah thinks maybe too much cheese) but hardly damp at all.
LOMBARDY SOPS (SOPAS A LA LOMBARDA)
Make broth from good meat which should be quite fat; and cast much saffron into it, that it should be quite yellow and very deep in color; and the broth should be well-salted; and then take slices of bread, removing the crust, and toast them and scrape off the burnt part, and scald these sops with the said broth; and when they are scalded, place them in an iron casserole, making a layer of sops and another layer of buttery cheese of Parma, or of Aragon, or of Navarra; and so fill all the casserole; when it is full, set it on the fire to cook over good coals or in the oven, and cook it little by little; and as it cooks, cast in that broth, from time to time, fatty and yellow, by spoonfuls inside the casserole, sprinkling it over the sops; and when it is more than half cooked, cover the casserole or frying pan with an iron lid which should be laden with coals on top; and cook it in this way for an hour, looking and
ascertaining occasionally that it should not dry up too much, and that it should be well supplied with said broth, which should be the fattest; and when you put it on the table, do it in such a manner that they go dry. And having done this, prepare dishes or if you wish to make plates of
them, let it be as you wish.
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.text
What we did:
Toasted about 8 slices of vienna bread, sliced about 1" thick, until browned on both sides. We didn't remove the crust, which we probably should have done to make the finished product easier to cut. Sarah grated about a pound of cheese (colby and yogurt cheeses), and we made up some chicken broth from chicken base and added a good big pinch of saffron.
The bread was dipped in the broth, and layered 3 layers deep in a souffle dish with cheese spread between the layers. Broth was added to the resulting dish, and it was put in a 325-350 degree F oven. After about 15 minutes, more liquid was added, and we let it cook in total about an hour.
The bread rose up so that we could not put a lid on it, sort of like a souffle. Once we removed the dish from the oven, the bread fell down. The result was rich, fatty, and cheesey (Sarah thinks maybe too much cheese) but hardly damp at all.
