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  ----- Original Message ----- 
  From: Gary 
  To: phaedrus
  Sent: Wednesday, July 02, 2003 1:55 AM
  Subject: Napoleans

  My friend Chris and I were discussing Napoleans and their history.
  He thought that Napoleans were Italian in origin and I went with the French. He had seen 
  "Napoleans" in Italian bakerys and reasoned that they originated in Napoli hence the name.

  Researching on the web I found Italian Napoleans that are very different than what we think 
  of when it comes to the dessert. The Italian version featured ingrediantes such as spinich, 
  cheese and pesto.

  I now surmise there are two very different categories of Napoleans and my friend and I are 
  both right. The French version is named for the Emperor Napolean and the Italian is named 
  for the City of Napoli.

  Am I right? Would you also respond with a history of the dessert?

  Thank you for your excellent site and thanking you in advance for the information.

  Best regards,


Hi Gary,

This is an interesting question, and is one without a final solution. However, of the possibilities offered, perhaps we can decide which is the most probable.

The Danish people have been told for generations that this dessert was created by the King of Denmark's Royal Pastry Chef in honor of a visit to that country by Emperor Napoleon I (1769-1821). Napolean is said to have liked the dessert immensely and soon had his own pastry chef preparing it. Napoleon is said to have been unable to command properly at the Battle of Waterloo due to the fact that he had consumed so many of these the night before.

Some authorities insist that the dessert must have been the creation of Antoine Careme (1783-1833), the famous French pastry chef. Certainly Careme popularized the use of puff pastry, which is used in making the dessert.

However, the facts themselves point in qute another direction. The pastry that we call "Napoleon" has never been called that in France. There, it's called "mille-feuilles", which means "thousand leaves." It's called this because of the many layers of the pastry. Even more significant, the pastry did not appear until the late 1800s, decades after both Napoleon and Careme had passed on.

Most food historians agree that the name "Napoleon" in this case is a corruption of the word "Napolitain", which, rather than being translated as "Napoleon", should have been translated as "Neapolitan", which means roughly "from Naples, Italy" or "like they do it in Naples, Italy." They don't make "mille-feuilles" pastries in Naples, but they do make square, many layered cakes with alternating layers of cake and filling. So, a "Neapolitan pastry" would be one consisting of many alternating layers of pastry and filling. The "mille-feuilles" pastry itself is most probably the creation of a French pastry chef who wanted to make a pastry "a la Napolitain", or "in the style of those made in Naples".


 Mixed Berry Napoleon 

8 ounces pastry cream 
1/2 cup heavy cream, whipped to soft peaks 
1/4 pound mixed berries 
1/4 cup Limoncello liqueur 
1 sheet Napoleon puff pastry 

Mix the whipped cream with the pastry cream. Marinate the berries in the Limoncello for 30 minutes. 
Cut the napoleon puff pastry into small, equal squares. Place 1 square on a plate and top with 
2 tablespoons of the cream mixture. Place another square on top and top with another 2 tablespoons 
of the cream mixture. Place a third square on top and top with 1 tablespoon of the marinated berries. 
Finish with one more square of pastry. Continue in this manner until all the ingredients are used up. 
Serve with more fresh berries and mint leaves for garnish. 

You can vary the filling according to what you like and what you have on hand:
Raspberries, whipped cream and chocolate
Strawberries, bananas and chocolate ice cream
Vanilla pudding, chocolate chips, pecans

Blood Cake

----- Original Message ----- 
From: JMC 
To: phaedrus
Sent: Thursday, July 03, 2003 4:40 PM
Subject: Blood Cake

> My mom and aunt were talking about something their mother used to fix when
> they were growing up called Blood cake.  They believed their mother ( who
> immigrated from Ireland) got blood (chicken?) from the butcher, or
> occasionally drained it from the bird herself, mixed it with salt to keep
> it from coagulating, then mixed that with flour, baking powder and maybe 
> some onion.  It was then dropped on top of the soup to cook like a dumpling.
> Have you ever heard of anything like this?
> Thanks,


I could not find a recipe, but I did find an item about the Great Potato Famine in Ireland from 1845 to 1850 in which it was stated that during this terrible time, poor Irishmen would sometimes make blood cakes just for the protein that would thus be provided. I believe they usually obtained the blood by bleeding their cows, but perhaps chicken blood was used as well. Your grandmother might have picked up this recipe at that time or from someone who lived through it.


Goose with Juniper Berries and Buttermilk

----- Original Message ----- 
From: "Jeff"
To: phaedrus
Sent: Tuesday, July 01, 2003 4:14 PM
Subject: Duck/Goose recipe

> I am looking for a duck or goose recipe that starts off with marinating
> the meat with a combination of buttermilk and juniper berries. I know 
> the buttermilk will break down the structure of the duck/goose and make 
> it 'melt in your mouth', but I don't know A) how much juniper berries 
> to use or B) the rest of the recipe...
> ...can you help?
> Thanks,
> Jeff 


I can't find a recipe that has both the juniper berries and the buttermilk together. Below is what I did find.


Windsor Canadian Goose

1 Goose; 6-8 lb
1 quart Buttermilk
8 ounces Dried pitted prunes
2 Apples; sliced
5 slices Bacon

1/2 cup Butter
1/4 cup Flour
3/4 cup Broth
1 cup Sour cream
4 Tablespoon Currant jelly

  Soak goose in buttermilk at least 4 hr. Remove, rinse, and drain. Stuff
with prunes and apples. Truss and wrap in bacon (this is a wild goose,
remember? M's note) Cover tightly with foil. Bake at 325 for 3 hours or
until tender. Remove foil and baste with butter to brown.

  Melt butter in saucepan. Whisk in flour. Add broth and heat until
thickened. Just before serving, add jelly and sour cream. Remove fruit from
goose and arrange on a platter around the goose.  Pass the sauce.
Yield: 4 Servings

Cafeteria Egg Custard

  ----- Original Message ----- 
  From: Addie 
  To: phaedrus 
  Sent: Wednesday, July 02, 2003 4:18 PM
  Subject: egg custard

  my mother who is 82 now loved the egg custard pie from Morrison Cafeteria that used to 
  be in Bossier City Louisiana.  Can you find the recipe or if it was a mix, the name of 
  the mix

Hi Addie,

Well, there just isn't a recipe on the web for Morrison's egg custard. As you may know, Morrison's was bought out by Piccadilly Cafeterias, another southern chain.

I did find a recipe for Wyatt's Cafeteria egg custard. maybe it's similar.


  Wyatt Cafeteria's Egg Custard      
  1 c. granulated sugar
  6 whole eggs plus 2 egg yolks
  1/2 tsp. vanilla
  1/4 tsp. nutmeg
  1/8 tsp. salt
  2 3/4 c. whole milk
  1. Combine sugar, eggs, vanilla, nutmeg and salt; blend well.
  2. Scald milk in a saucepan.
  3. Add scalded milk to above mixture and whip until well blended and a foam forms on top.
  4. Pour egg custard into glass baking dish or custard cups set in pan of water.
  5. Bake at 450 degrees for 30-40 minutes, until center is set. Cool to room temperature. 
  Refrigerate. May add bread strips, raisins and almonds for a delicious bread pudding.

More Wyatt's Recipes

Found this more recently:

Morrison's Egg Custard Pie

For 11 pies:


Sugar			3 lbs 8 ozs.
Tapioca Flour		6 ozs.
Oleo			1 lb.
Voltex*			4 lbs.
Milk**			10 lbs
Vanilla			1 Tbsp.

Place sugar, tapioca flour, and oleo in mixer and whip at second speed until 
smooth but not too creamy.
Add Voltex and whip at high speed until thoroughly blended.
With machine at low speed, add 4 pounds of milk and allow to mix smoothly.
Remove from machine and add 6 pounds of milk and vanilla.
Mix smoothly

Fill each pie shell liberally. For best results, custard should be used immediately.

For coconut custard, add 11 ounces coconut.
May also use graham cracker crust for variety.

Bake in 400 oven and removed when it has puffed and has the consistency of jello. 
The most common causes of failure are over- or under-baking or wrong oven temperature.

*Voltex is a commercial frozen liquid egg product that Morrison's used 
instead of fresh eggs.
From: d
Subject: hey there 
Date: Wednesday, July 02, 2014 5:20 AM

**I used to work in the stock room at Morrison I noticed on the egg custard pies recipe is wrong you have too much milk.
for 3 1/2 lb of sugar it is 1 1/4 lb of milk. Morrison used powder milk.also voltex all that is is liquid eggs without 
the egg white.

More Morrison's Recipes

Coffee BBQ sauce

  ----- Original Message ----- 
  From: Terri
  To: phaedrus
  Sent: Wednesday, July 02, 2003 4:41 PM
  Subject: barbeque sauce

  I am looking for a bbq sauce in which the first ingredient is coffee.  I purchased it in 
  Chicago three years ago in a grocery store.  It came in a jar similar to the small Best 
  Foods Mayo jars.  It didn't have corn syrup in it.  I checked the stores in Chicago and 
  now that I have moved to California, I have been looking here for it or any bbq sauce in 
  which the first ingredient is coffee.

  Thank you.


Hi Terry,

I found a few. See below.


  Black  Jack  BBQ  Sauce

   Ingredients : 
   1 c. strong black coffee
   1 c. Worcestershire sauce
   1 c. ketchup
   1/2 c. cider vinegar
   1/2 c. brown sugar
   3 tbsp. chili powder
   2 tsp. salt
   2 c. chopped onions
   1/4 c. minced hot chili peppers
   6 cloves garlic, minced

   Preparation : 
      Combine all ingredients in a saucepan and simmer 25 minutes;
   strain or puree in a blender or food processor.  Refrigerate between
   uses.  Makes 5 cups.
   Outrageous  BBQ  Sauce

   Ingredients : 
   1 c. ketchup
   5 tbsp. butter
   1/4 c. strong coffee, black
   3 tbsp. Worcestershire sauce
   1 tbsp. dark brown sugar
   1 to 2 tbsp. cayenne pepper, to taste

   Preparation : 
      In a 2-quart saucepan combine all the ingredients.  Allow the
   sauce to simmer, uncovered for 15 minutes.  Great on chicken, pork
   or ribs.  Just brush it on from the pan.
   Zesty  BBQ  Sauce

   Ingredients : 
   1 c. ketchup
   2/3 c. brewed coffee
   1/2 c. brown sugar
   1/4 c. cider vinegar
   1 tsp. garlic powder
   3 tbsp. Worcestershire sauce
   2 tbsp. cayenne pepper sauce
   1/2 tsp. Italian seasoning

   Preparation : 
     Combine all ingredients, mix well and simmer on heat for 10
   BBQ  Sauce

   Ingredients : 
   1 c. catsup
   1 c. hot water
   1/4 c. butter or margarine
   2 tbsp. minced onions
   2 tbsp. Worcestershire sauce
   1 tsp. instant coffee
   1 tsp. chili powder
   1 beef or chicken bouillon
   1/4 c. vinegar or lemon juice

   Preparation : 
     Bring to a boil.  Cover, let simmer 1 minute.  Don't scorch. 
   Serve hot.  
   BBQ  Sauce

   Ingredients : 
   1 c. strong black coffee
   1 c. Worcestershire sauce
   1 c. catsup
   1/2 c. brown sugar
   3 tbsp. chili powder
   2 tbsp. salt
   2 c. chopped onion
   6 cloves garlic, minced

   Preparation : 
      Combine all and simmer for 25 minutes.  Puree in blender a little
   at a time. Can keep a month or so in the refrigerator.


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