[Sca-cooks] professional cooks-- reality check wanted

[Olwen the Odd]

>I do think either Le Menagier or Taillevent has a recipe for what amounts 
>to a terrine, essentially a meat pie made in a pot instead of a crust. I 
>don't think it's done with liver, though. You might also investigate the [I 
>think] 15th-century English sources for meat stuffings cooked in 
>flowerpots, sacks, etc., then removed and glazed to look like their 
>original containers.
>
>Adamantius

I would like to read about some of these sources for the illusion meat 
stuffings.  Anyone have any pointers on where to go?
Olwen

_________________________________________________________________
Add photos to your e-mail with MSN 8. Get 2 months FREE*.  
http://join.msn.com/?page=features/featuredemail