SC - quenelles again...

[ChannonM at aol.com]

In a message dated 6/8/00 10:21:30 PM Eastern Daylight Time, 
owner-sca-cooks at ansteorra.org writes:

> I beg yur podden. As posted previously, Taillevent uses the word
>  "pomme", or possibly "pomme dor", I forget which, in reference to either
>  apples or oranges made of forcemeat. I really don't know why Mr.
>  Prescott chose to use the word "quenelle" in his translation, but
>  "pommes" and "quenelles" are fairly distantly related, if at all.
>  They're both round shapes of meat or fish (actually, quenelles aren't
>  usually round anyway, are normally poached, and have a different texture
>  from the average meatball) but the resemblance pretty much ends there.
>   
>  Adamantius
>  - -- 
In Ancient Cookery (15th C) the pommes dorree recipe calls for poaching and 
roasting the meat ball. It does have a differerent consistency that your 
average meatball as the meat is ground, poached then roasted (on spits) with 
gilding paste(flour, egg yolks and saffron). Maybe this is  the correlation 
you're discussing. I always thought the  "Pommes" part had more to do with 
the illusion of the shape and colour of the final product than a description 
of the type of food it is (quennelle vs meatball ).

Hauviette