SC - WANTED Period recipe for an apple & chestnut pie

[Lorix]

In a message dated 6/4/00 4:48:06 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<< First of all, yes...a mousse must, in the literal sense, contain egg 
whites  >>

According to my sources, mousse MUST contain, whipped cream, gelatin OR egg 
whites. Anyway, I may have missed something or deleted something somewhere 
along the line but what is the background of this discussion? 

The word 'mousse' dates to 1892 CE which is well in line with your classical 
training. Does the basic makeup of a mousse date before that? Are there 
period examples dating before 1450 CE?

So far as terrine is concerned, it is a bastardization of the word 'tureen,' 
IMO. Again the origin of the term as we know it appears to be well outside 
SCA period and at least 250 years after medieval cuisine changed into Early 
Modern cuisine. 

(ter*rine (noun) [French -- more at TUREEN]

First appeared circa 1706

 1 a : TUREEN 1
   b : a usu. earthenware dish in which foods are cooked and served
 2 : a mixture of chopped meat, fish, or vegetables cooked and served in a 
terrine

IMO, finding either term within SCA period cookery manuals would be unlikely 
although there may by recipes which would produce similar results.
So far as what consistency or what nature brei and mus are (were), the best 
way to find out is to roll up the sleeves and go to the kitchen...:-)

Ras