[Sca-cooks] bourbulleys

[Phil Troy / G. Tacitus Adamantius]

Also sprach Phil Troy / G. Tacitus Adamantius:
>Also sprach Lonnie D. Harvel:
>>Pray tell, what are these? Is it the whole boar?
>
>Uninteresting thugs? Can you provide a context?

Okay, I see this is a series of recipes in Chiquart's "Du fait de 
cuisine", and there's also a reference to what appears to be a 
similarly named dish in the Viandier de Taillevent, and one in Le
Menagier de Paris. It seems to be a preparation of roast boar, either 
whole, split, or portions. Looking at all the recipes, it seems like 
the dish involves some kind of half-cooking process, then the meat is 
skinned, the meat is larded, sometimes studded with cloves or basted 
with a spicy sauce and/or served with a particular sauce. In general, 
though, it seems to be a generic preparation which may actually be 
named for the sauce. Scully (since his is the book I have closest to 
hand) says at least one version of the dish includes an instruction 
to cut up the cooked meat and reheat it in the boiling sauce.

Adamantius
-- 






"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If they have no bread, you have to say, let them eat 
brioche."
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", pub 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04