SC - Hauviette's Confits

[LrdRas at aol.com]

In a message dated 10/1/99 10:49:26 PM Eastern Daylight Time, troy at asan.com 
writes:

<< I've never been able to get them very large either, >>

Not to worry. :-) If commercial sources for these things can be found then it 
is perfectly  OK to purchase them ready made. Scully says that modern the 
dragees (spiced rock sugar things, candy coated almonds, and candy coated 
spices) that are commercially available today are not significantly different 
from those made and sold commercially in the middle ages. Only the wealthiest 
AND largest of households would have made their own anyway. There is a good 
section on this in Early French Cooking. 

As with many things we try to do ourselves in this field of study, our period 
equivalent would have merely went to the 'store' and bought it. 

Mustard and ketchup are bought ready made by the large majority of people in 
the current middle ages. Sauces, epices de chambres (Chamber spices), and 
dragees among other things would have been bought by the majority of folks 
back then.

Knowing this is especially helpful when we can find items commercially 
available today that are, for all intent and purposes, the same things 
available  commercially to the  average medieval person  that we seek to 
emulate :-)

Ras
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