SC - Ravioli, dumplings, and excoriation

[Philip & Susan Troy]

> Date: Sun, 23 Apr 2000 16:10:51 +1000
> From: Lorix <lorix at trump.net.au>
> Subject: Re: SC - Ravioli, dumplings, and excoriation
> 
> Basically according to the above translation, quenelles are period.
> However, the above book does not include the original text, merely the translated
> version.  Further, the author notes that while he has predominantly followed the
> text, there are some specialised words where the author has chosen to use a more
> commonly used modern word, rather than the medieval equivalent (eg 'crush' instead
> of bray, 'meat' instead of flesh, etc).  He has not noted his substitutions.  Thus,
> although my translated version does give 2 medieval recipes for quenelles, I would
> suggest that another translation be consulted to check accuracy.
> Lorix

The Scully translation includes all the surviving text variants in
French, which all use minor variations on the theme of "pommes",
referring to glazed meatballs looking vaguely like apples. He also
mentions they should be the size of cakes of woad, whatever size that
might be. Maybe roughly the size of an apple??? I believe le Menagier
also mentions this little factoid, and the English recipe corpus is so
full of "golden apple" recipes you can't swing a dead cuskynole without
hitting one.

Technically, yes, a quenelle is a poached ball of forcemeat, but that's
kind of like saying pate de foie gras is chopped liver. Yes. It is...I suppose.

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com