SC - quenelles again...
ChannonM at aol.com
ChannonM at aol.com
Fri Jun 9 04:39:40 PDT 2000
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
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