SC - Looking for John Russell
David Dendy
ddendy at silk.net
Sat Oct 16 00:08:03 PDT 1999
Cindy Renfrow/Sincgiefu gives us a recipe and her redaction for fylettys in
Galentine and endored:
> FILETS IN GALENTINE
>
> 3 to 4 pounds boneless pork loin roast
> 1 or 2 large onions, sliced
> 2 Tablespoons lard
.....
> Return the pot to boiling. Skim the fat. Adjust the
> seasoning if necessary. Reduce heat and simmer 5 or 10 minutes, or until
> you are ready to serve. Remove the cloves before serving. Serve hot.
This sounds more like a roast meat with sauce. I thought galentines
were meats served in an aspic. So apparently this is not classed as
an aspic dish, how is it classed? As roast pork?
Thanks.
Stefan
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at:
http://lg_photo.home.texas.net/florilegium/index.html ****
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