SC - Boar Recipe

[Decker, Terry D.]

Not that I am aware of.  However, there is a German
language book on the history of Spaetzle, that
apparently says that spaetzle comes from 14th century
monks.  I have not seen this book, but have several
cookbooks that refer to this book.  Perhaps Thomas
Gloning can enlighten us as to the truth of this and
the reliability of this book?

Huette

- --- Anne-Marie Rousseau <acrouss at gte.net> wrote:
> does this mean someone has a documentably period
> recipe for spaetzle?
> 
> ears all perked up...
> 
> --Anne-Marie, who prefers her wild boar with Sauce
> Robert, a la varenne
> (1651 French)
> 
> At 07:06 AM 9/20/99 -0400, Philip & Susan Troy
> wrote:
> >"Decker, Terry D." wrote:
> >> 
> >> Not frumenty good fellow, spaetzle. 
> Jagerschnitzel mit spaetzle.  Filet of
> >> boar, slow cooked and served in broth with
> dumplings.   Food truly fit
> for a
> >> king.
> >> 
> >> Bear
> >
> >I bet! Note the interesting irony: in a discussion
> of what might
> >constitute venison, a dish defined as one of boar
> filet crops up, with a
> >name that translates as Hunter's Cutlets with
> Dumplings... .
> >
> >Can't seem to get away from this kinda thing, can
> we?
> >
> >Adamantius
> >-- 
> >Phil & Susan Troy
> >
> >troy at asan.com
>
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