SC - Boar Recipe

[Anne-Marie Rousseau]

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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