[Sca-cooks] peacocks

[Patrick Levesque]

If you post the French version I'll reply with the translation -
unfortunately I'm moving this week-end so all my books are packed right now
:-(

Petru


On 12/06/06 14:20, "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 
> On Jun 12, 2006, at 2:01 PM, Susan Fox wrote:
> 
>> You've had this turkey, you must have, it's one of my standards.  It
>> came from one of our least favorite sources actually, "The Delectable
>> Past" which took a period recipe of turkey pieces stewed with
>> raspberries and transformed to a whole turkey with raspberry glaze on
>> the outside.  It's still pretty tasty, whether "period" or not.  I'll
>> have to make it for some other event.
> 
> Tasty is certainly a plus.
> 
> I remembered this combination from Wheaton's "Savoring the Past", and
> went and checked both books. Aresty's version is a pretty
> straightforward roast turkey with a raspberry glaze, which she
> compares to baking a ham for basic method. She calls this Turkey a la
> Varenne. Wheaton also includes a recipe for turkey with raspberries,
> but hers involves stuffing things under the skin of the turkey before
> cooking, and saucing it with a number of ingredients, of which
> raspberries are an optional part.
> 
> However, she does include la Varenne's recipe (c. ~ 1653 C ),
> unfortunately without a translation, and my French isn't that
> advanced. I think his original calls for the skin to be slipped off,
> the meat removed, chopped with additional veal, bacon, and some other
> stuff, then placed back into the skin and roasted as a faux turkey,
> with raspberries included in the sauce if they're in season.
> 
> Maybe someone (Anne-Marie???) has this in translated form? If not, at
> some point, maybe tonight, I'll type it in in French...
> 
> Adamantius
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