SC - Meat jelly (was: french cooking etc.)
david friedman
ddfr at best.com
Thu Jan 22 18:09:42 PST 1998
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
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list