SC - ESTURGON CONTREFAIT DE VEEL From Le Menagier de Paris, p. 200

[Robert Beaulieu]

margali wrote:
> 
> >                         ESTURGON CONTREFAIT DE VEEL pour six escuelles
> >
> >                  CUNTEFIT STURGEON OF VEEL??? (VEAL?) for six plates
> > (???fake sturgeon???)
> 
> a warner of veal to resemble a filet of salmon
> 
> >  take 6 veal ??(veel) heads
> > without skining???  and in hot water, like a pig, take the
> > feathers off  cook
> > them in wine and add a pint of vinegar and salt in it, boil till it is
> >
> > al roten in copper
> > then let the heads cool donw and take the bones out. Then take a
> > quarter
> > of heavy cavas, put  it all in as much as you can , then sew it with
> > tough treads like a sqware pillow, then put it between 2 "ais"  and
> > press hard and leave it (in press?) for
> > the night in the basement (cool?); then cut it in "lesches" (thin
> > layers), "la couenne (couenne is a pork skin) dehors comme venoison
> > (game)" )leaving the skin around on the outside like games), add
> > parsley
> > and vinegar and pour 2 pieces on each dish (plates).
> > Option: if you do not find enough heads, you (peut faire) can use???
> > (make???) a "vele entrpelé"???  ( sorry I do not know what could this
> > be, a guess  would be the "abbats" (gutting? (liver, heart, kidney) or
> >
> > the "lost" part (left overs or "soup" parts, basically lower quality
> > parts).                In service,
> >
> >
> >                         Lord Robert de QuelQuepart
> >
> > P.S.: I did not forget I commited myself for some translations uf Le
> > Ménagier
> 
> ok, my take on it is similar, from a slightly different point of view.
> 
> *yes, take 6 veal heads, scorch off the hair like doing a roasted pig.
> since they want the skin on for a visible/textural difference this would
> be neeedful.
> *feathers are in horses and goats referring to the long silky hairs on
> the lower legs, so it is not a long streach to take feathers for the
> hair as the definition may have changed in the intervening time.
> *many cooking pots were made of copper, and to this day the large kettle
> used in rendering fat for soap, and for boiling large quantities of
> soups/stocks are called coppers. This may be due to the malleability of
> the metal allowing large vessels to be made of it without resoursing to
> a softer solder. cast iron and alloy 'a' bronze would be prohibitively
> heavy and inordinately expensive for many smaller holdings  to afford.
> Copper has the luck to be relatively inexpensive and was widely traded
> in ingot form. It beats into shape well, and repairs well. cast iron and
> bronze can shatter easily, and the metal can have spongy areas in larger
> castings.
> *if you were to take off thin sheets of the meat, lay them in layers
> with careful arranging, and then press over night in a cool area, the
> meat will form itself into a relatively solid mass, held together with
> the coagulated proteins sort of like the infamous head cheese/scrapple
> on the list a while back. if the cook were careful about where in the
> mass he placed each piece, so the skin formed a surface similar to the
> skin on a salmon fillet, all the better for the look of the done dish.
> * parsley and vinegar were a common sauce for fish-sort of like the
> green goo that you can still get in britain today. all the better for
> the appearance of the dish.
> *i suppose that if you poured enough sauce over the filet, and had the
> top piece of the better looking filet the illusion would be ok at first
> until they got down in the dish and found the masquerade...
> 
> margali
> 
> [am a machinist of many years experience, as well as a cook and research
> buff...]
> 


	See I told you all I was NOT a COOK... 
		Sure makes sense... it could be that "boil till it is al roten in
copper" refers to the copper pot!



	Thank you magali

	Lord Robert de QuelQuePart
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