[Sca-cooks] "Custard" Crust?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Sue Clemenger:
>Modern mincemeat pies, which usually contain no meat, would be my 
>contributory example....
>Or, for a more current source of this sort of morphing, how about 
>some of the really weird fusion cuisines that America seems so prone 
>to? I mean, beyond weirdities like cheeseburger pizza, and into 
>improbable combinations that actually work.
>--maire, poking her head into the conversation

Okay. I'll see you and raise you... anything with "Alfredo sauce" 
(often a vaguely allemande or supreme-ish kind of sauce, although 
real fettucine Alfredo is a fettucine dish bearing the name of the 
owner of a Roman restaurant which used to serve the noodles tossed 
with just a touch of the cooking water, mucho butter --admittedly a 
special white butter from a specific region-- and grated Parmigiano, 
salt and pepper). Or how about shrimp scampi, which is a dish made 
according to a recipe and presentation previously used for bay prawns 
(scampi), and its philosophical cousin, shrimp with lobster sauce 
containing no lobster...

Adamantius

>
>Phil Troy / G. Tacitus Adamantius wrote:
>>Well, it seems fairly possible that at some point, presumably 
>>around 1600, the standard filling for crustades, which almost 
>>always seems to involve, in part, a liquid thickened with eggs or 
>>egg yolks, became the main identifying characteristic of the dish, 
>>whereas before, it might be said to be a pastry whose filling 
>>usually contained eggs.
>>
>>Let's see if we can think of others. Blankmanger as a rice dish 
>>(although technically the main essential was that it be white -- 
>>unless you added saffron ;-)) that could contain almond milk and/or 
>>egg yolks, but which later became an almond or an egg yolk dish 
>>which might or might not contain a little rice flour (and we 
>>haven't even touched the presence of meat, usually capon, in 
>>blankmanger), finally to morph into, essentially, vanilla pudding.
>
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-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

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