SC - Disease Threats

[Lady Di]

This sounds like something which is used in place of butter on toast.  I've
recently read that it is reported to be actually healthier than butter.
Season to your taste..

- -----Original Message-----
From: Bonne of Traquair <oftraquair at hotmail.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Monday, December 07, 1998 11:15 PM
Subject: SC - Graisse Normande?


>Anyone else heard of it?
>
>I'm currently reading "The Norman Table" subtitled 'The Traditional
>Cooking of Normandy' by Claude Guermont.  Chapter 1 is Basic Stocks and
>Sauces.  The first item discussed is "Graisse Normande":
>
> "Before proceeding to the recipes, it is worth taking a close look at
>some of the more fundamental elements of Norman cooking.  Cream and
>butter, for instance, are used so lavishly in the recipes of the
>province, that many assume they have always been a cornerstone of the
>cuisine.  Actually, it has only been in the past few decaades that
>butter has really been able to stake an uncontested claim to that
>position.  Before the chief cooking medium was a preparation called
>graisse normande.
>
> This rich mixture of fats and vegetables essences is one of the great
>characteristic flavores of the province. In Normandy it was once held in
>the same esteem as goose fat is today in southwestern France.  Although
>it is used rarely now, graisse normande was at one time considered the
>signature of the finer cooks of the region, with the proportions and
>types of fat varying from town to town and farm to farm. Many dishes
>would have tasted incomplete without it, and in the Manche region of the
>province, a soup was even created called Soupe a la Graisse."
>
>
>His introduction to the buerre manie recipe does say that it is
>"classically based" and not really necessary to provincial cooking.
>That he doesn't make this point about the graisse normande indicates
>something I'm not going to run into in "classical" cooking. Something I
>might run into if I could read french recipes of the period?
>
>The recipe will follow in another post.  Basically, a blend of beef &
>pork fat, slowly rendered and then simmered wth carrot, turnip, parsnip,
>leek, bouquet garni, salt and pepper.  Strained well, preserves for
>several months covered and chilled. Haven't got to the recipes, so don't
>know what he uses it in yet.
>
>
>Lady Bonne
>
>
>
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