At Simplefare I promised a couple of people that I would post recipes for two of the most popular dishes that we serve: Roedd Groedd med Floedd (berries and cream,) and Cream of Mustard Soup. It’s not that we don’t share them; it’s that our recipes are sized to serve 96 people or more. Luckily for me (and now for you,) years ago when I was sorting through Bob’s boxes of random papers I found an old copy of the “Nocking Point” newsletter where reduced number versions had been published.
These recipes were provided by Baron Salamallah to Mistress Aelfgifu over the phone. He said that they come from a long out-of-print cookbook, but that’s as much as we know of the origins. As the newsletter pointed out, as long as the cookbook wasn’t titled “To Serve Man,” I think we’re doing okay.
Roedd Groedd med Floedd (cold berry soup)
For 180 smallish servings:
(18) 12 oz packages frozen raspberries, unsweetened
(18) 16 oz packages frozen strawberries in sugar syrup
(9) 2 lb packages sour cream
(18) pints whipping cream
(1) gallon milk
For 10 smallish servings (i.e. a sane amount for a home meal)
(1) 12 oz package frozen raspberries, unsweetened
(1) 16 oz package frozen strawberries in sugar syrup
(1) 1 lb packages sour cream
(1) pint whipping cream
Thaw and mash berries. Add sour cream and whipping cream. Thin to desired consistency with milk.
Notes: According to Salamallah, you do not need to add sugar if you get the strawberries in sugar syrup. One year we added lingonberries. It was good.
Cream of Mustard Soup
2 Tbs butter
3 Tbs prepared Dijon mustard (for Simplefare, we use Gulden’s)
2 Tbs flour
2 ½ cups chicken stock
1 ¼ cups milk
½ tsp salt
½ tsp black pepper
½ pint medium cream
10 oz package frozen peas
Melt butter and stir in flour to prepare a roux. Heat the milk and broth together to a simmer – you do not want it to boil. Add broth slowly to the roux, stirring constantly. In a bowl beat the eggs; beat in mustard, salt, and pepper; then stir in the cream. Beat two ladles of the hot broth into the egg mixture, then add mixture to broth. Run peas under hot water to thaw, and garnish with the peas. Serves four to six.
Notes: the ladles of hot broth into the egg mixture are to warm the mix gradually so that the egg doesn’t curdle. If it does, it still tastes just fine; it just doesn’t look very nice. I tend to find that it almost invariably curdles when I reheat it, but that’s okay – I’m less picky about my leftovers.