[Sca-cooks] Petits Propos Culinaires #71

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Elise Fleming:

>There
>is also an interesting article on "The Turk's Head" by Anna
>Martellotti which follows this historical dish from a late
>13th-century recipe on up.  Original texts are given with no English
>translations (drat).  Seems to me some folk were discussing this a
>few years ago.  I haven't had time to sit down and really read the
>articles but wanted to let folk know about the new issue.

There's an English translation of the 13th-century Anglo-Norman
version of the Turk's Head in that Speculum article in which Hieatt
and Butler discuss those manuscripts. From about 1986, IIRC? As I
recall it involved a thick blancmanger of fish (i.e. fish and rice
cooked in almond milk) used as a tart filling, covered with a face
made from ground nuts, cooked blood to make a black paint, etc.

Adamantius