[Sca-cooks] Meat mixtures

[ekoogler1 at comcast.net]

I'll have to look it up when I get home, but I believe that there is a wonderful chicken "terrine" recipe that I used for a feast...it was delightful.

Also, if it doesn't have to be period, I can share my terrine recipe that I developed by combining information from several different sources.  It is a mixture, basically, of 1 part ground beef to 1 part ground pork to 1/2 part ground calves' liver.  Then there are lots of other things that go in it.  At the end, it's wrapped in bacon and steamed.  Then, while it's cooling, you put weights on it.  It's a period concept, but my original recipe. 

If you're interested, let me know and I'll be happy to share.  

Kiri 
 -------------- Original message ----------------------
From: "Sharon Gordon" <gordonse at one.net>
> I'm looking for meat mixtures such as you might put in  pasties, pie,
> meatlball, pate, or meatloaf type food.  So far I have:
> 
> Barmakiyya pies/pasties
> Beef Pommes from Two Fifteenth Century
> Chavettys
> Cheese and Bacon Pasties
> Chewetes on flesshe day
> Herbelade
> Leche Lumbard
> Lihammurakipperas/Finnish Meatloaf
> Lombard Chicken Pasties
> Meat, Apple, Bacon Pasties
> Meat Raisin Cheese from Le Viandier de Taillevent #195
> Malaches of Pork
> Minst Pyes
> Pies of Parys
> Pommes Dorre
> Pork Doucetty
> Veal and Ham Pie
> 
> What else could I experiment with?
> 
> Sharon
> gordonse at one.net
> 
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