SC - Sharpening tools (Was water bugs)

[Lee-Gwen Booth]

CBlackwill at aol.com wrote:
> 
> Hello list,
> 
> Just a quick question to ask: "did we ever find out if quenelles are period?"

Um, yes & no <g>
Well, I found a reference to quenelles in a recipe that is in
Taillevent.  However, I do not have access to the original French so I
do not know if the translation is correct.  

My translation is by James Prescott, who states that he has changed
the terms to suit more modern usage.  However, if anyone has access to
the original the recipe it is in is (number 178, my book ;-) a Gilded
dish:  "Gilded chicken with quenelles".  Basically the 'quenelles' are
balls of forcemeat cooked on spits with the chicken.  

Full recipe previously posted, but nobody confirmed the translation .
. .

Lorix
>  I think Lord Ras put to rest the mousse question with his referrences, but I
> can't recall if anyone found a period reference to quenelles.  Any help?
> 
> By the way, for those who are interested...My illuminated cookbook is finally
> coming together, and will be ready for the internet within a month or so.  It
> is actually going along quite quickly.  I was not aware how much I remembered
> about calligraphy from junior high school.  The penmanship is not, of course,
> a masterwork, but it does look nice.  And, the illuminations I have picked
> out are quite complimentary.  The main thing I need now is:  A Title!  And,
> since this list has been a great help to me over the last few months, I was
> wondering if you folks would like to name it for me?  What do you think?
> Comments?  Sarcasm?
> 
> Balthazar of Blackmoor
> 
> On the same topic, I have references to tempera paint being used in a number
> of period illuminations, and was wondering if this is the same egg-based
> paint we use today?  Anyone have any clue?
> 
> Mr. Wizard, what happens when you combine pasta and antipasta?
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