Medieval Recipe help ~ Crustade Lumbarde (Lombardy Custard)?!
I am organizing the menu for a feast to be held in August. One of the dishes requested is Crustade Lumbarde.
The recipe for this dish calls for Bone Marrow to be used for thickening. As there are going to be vegetarians attending this feast (OK with eggs, cheese and milk), I would like to remove the marrow and substitute something else instead.
Can anyone help me with a recipe that is as close to the original that alternates the marrow with another thickener that they know works I would be so grateful?
Your humble servant
Lady Merewenne
Answers:
Best Answer - Chosen by Voters
I think that for the vegetarians you can leave out the bone marrow and just have the prunes and dates. That is how they would have served it for lent.
Crustade Lumbarde
Pastry dough for 1 nine-inch pie crust
1 1/2 C each pitted prunes and dates, cut in halves or thirds
1 C heavy cream
1/4 C bone marrow, in small chunks
2 T parsley, minced fine
2 eggs
2 T sugar
Pinch of salt
1. Preheat oven to 425°.
2. In a bowl, mix the prunes, dates and marrow together.
3. Line a pie pan with the pastry dough. Fill it with the fruit and marrow. Put it in the oven for ten minutes to harden it. Remove from the oven, and reduce oven temperature to 375°.
4. In a blender or food processor, or on a cutting board, chop the parsley fine.
5. In a bowl, combine cream, minced parsley, eggs, sugar and salt. Beat them well together.
6. Pour the egg, parsley and cream mixture into the pie crust with the fruit and marrow. Put it in the oven and bake it for twenty-five minutes, or until a toothpick draws out clean. Refrigerate before serving.
Serves eight to twelve.
NOTES ON THE RECIPE:
The original recipe calls for whipping the cream and egg mixture until it is stiff before adding it to the pie. I have chosen to treat this as a normal custard.
Crustade Lumbard is featured in A Dinner of Lombardy
http://www.practicallyedible.com/edible.…