SC - Gallantine/Ballotine refs
Stefan li Rous
stefan at texas.net
Sat Apr 8 00:42:36 PDT 2000
Bonne answered Balthazar with:
> > I am looking for a primary source reference for either a Ballotine of
> >Pork, or Gallantine. ... I have plenty of great modern
> >recipes for these, but am looking for something documentable.
> >
> >In service to the Crown,
> >Balthazar of Blackmoor
>
> Balthazar,
>
> I noticed no one has responded to this yet, so I will.
>
> Researching last winter for the feast I did last spring, I came across a
> recipe that could be interpreted as lifting the skin from the hen carcass,
> boning the naked carcass, and then putting the meat plus sausage(?) back
> into the skin. It was a stretch to interpret it this way, if you hadn't
> heard of the technique you might interpret it as stuffing between the
> carcass and the skin w/ sausage. Or stuffing the usual cavities with
> sausage. The recipe is very vague, but it does have these odd, incomplete
> instructions.
Balthazar, your request must have been in one of the digests I've had
to skip (for now). Although I doubt I would have recognised these names
without Bonne's description.
Anyway, I think one or more recipes and comments are in this file
in the FOOD section of my files:
illusion-fds-msg (79K) 8/28/98 Medieval illusion foods. Diguised food.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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