[Sca-cooks] Meat and not potatoes feast

[Volker Bach]

Susan Fox-Davis schrieb:

> Giano describes:
>
> >Another thing I have become quite addicted to is
> >Taillevent's 'roti de porc farci' - pork roast
> >filled with a farce made from gruyere cheese, ham,
> >hard-boiled egg yolk, salt, pepper, and powdered
> >ginger. It's quick to prepare, too. I haven't
> >tried it on an open fire, though (a smaller,
> >non-period version with stuffed pork chops at a
> >barbecue worked fine, but that's soooo tacky)
>
> I don't find it all that tacky.  What's more, dividing the
> meat into individual chops gives you better portion control.
> What proportions of ingredients do you use for the farce?
> I want to try this.

I use 1/2lb ham, 1/2lb cheese, 2 egg yolks, 1-3
tsp ginger, salt and pepper to taste for a 2-3lb
roast. There's usually some over. The same amount
worked for eight chops, again with a half cup left
over.

Giano