chicken carcass was - Re: SC - Gallantine/Ballotine refs

[Liam Fisher]

>cindy sez:
>
>>Le Menagier has 2 recipes for this - Stuffed Poultry and Farced Chickens.
>>The latter says: "They be first blown up and all the flesh within taken
>>out, then filled up with other meat, then coloured or glazed..."  The
>>former says "leave in their skin the legs, the wings, the neck and all the
>>head and the feet" and then stuff the otherwise empty skin with a mixture
>>of meats, chicken livers, eggs, cheese, and spices.
>
>Bingo!  those are exactly the ones,
>
>Bonne

Hey, wow, a medieval meat food product ;-)



Cadoc
(who is off work today for his own sanity)
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG
Shire of Abhainn Ciach Ghlaiss

C'thuhlu loves the little children,
All the children of the world.
Be they boiled or baked or fried,
barbequed or on the side.
C'thulhu loves the little children of the world



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