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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach 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

As I say, one of the 15th-century English sources, I assume one of 
the manuscripts gathered in the Austin edition "Two Fifteenth-Century 
Cookery Books", or maybe it is "Curye On Inglysch" has a series of 
recipes all based on the same stuffing, done in the form of pottes, 
and sac wis ("sack-wise", etc.).

Okay, my error. I just checked, and it's in the Forme of Cury, near 
the end, IIRC. 14th century. It involves ground pork liver, eggs, 
spice powder, and currants. This same mixture is then used to make 
pommes dorre (golden apples/oranges?), the stuffing and body support 
for cockagrys, also calling for a cock and a piglet, followed by 
urchins, pots and sacks.

Maybe someone else has more specifics on the French recipe for making 
a pasty in a pot?

Adamantius