Welcome back, Gunthar! Was, Re: SC - what to do with extra egg yolks
Philip & Susan Troy
troy at asan.com
Tue Mar 21 08:32:28 PST 2000
RANDALL DIAMOND wrote:
>
> I am quite familiar with Roman fondness for
> snails, but are there any medieval or Renaissance
> recipes in preparing them? I don't remember
> seeing any after Apicius and before Laroussse
> Gastronomique. However, my Platina is the
> Mallinckrodt edition and is unindexed, maybe it's
> there. Anyone know of any? Did anyone
> but the Italians and maybe the French consume
> them in period? I have never heard, for example,
> of any reference to them in English cooking.
> Probably the right species of snail doesn't live
> there.
Pretty sure they appear in Le Menagier, and, later, in Digby. Also, I
think there are periwinkle recipes in one of the 14th-century English
sources. Periwinkles are smaller than escargots, and are a marine snail,
but are more like escargots than like, say, whelks.
Adamantius (who has to check for further detail)
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Phil & Susan Troy
troy at asan.com
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