SC - Meat jelly (was: french cooking etc.)

[david friedman]

Celestria wrote:

>The ham mousse q came ro me when I was making stock.  All my stock "sets
>up" in the fridge so it occurred to me that a medieval cook might have
>noticed this phenom during cold winter months added some cream and finely
>minced meat-- et voila--mousse.

There are period recipes for meat (and fish) jellies; what you are usually
doing is cooking down wine or whatever with pigs' feet or the like to make
a stock that will jell, then cooking slices of meat in it, then arranging
the meat in a dish, straining the liquid, and pouring the liquid over the
meat and letting it cool and set.

Elizabeth/Betty Cook


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