SC - School of Salerno

[Christine A Seelye-King]

I have found forcemeat recipes which sound very much like what I understand a
terrine to be.  They are made of ground meat with various seasonings and often
formed into some sort of loaf arrangement!

Kiri

LrdRas at aol.com wrote:

> 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
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