[Sca-cooks] Rumpolt on Foie Gras or at least goose liver

emilio szabo emilio_szabo at yahoo.it
Sat Dec 1 14:30:46 PST 2007


> One can also make a 'muss'  (like a mousse? It implies
> mushed together, perhaps pate-like NO IM NOT SAYING
> pate') from it / as was indicated previously.
>
> No, none of the prior 4 recipes give instructions on

In the section about the wild goose Rumpolt says: "9. Du kanst auß der Leber 
auch ein Muß machen." However, there is no description, how to make it.

Another possibility would be that he refers to this section of the preceding recipe:

" ... nimb ein saubers Wasser, setz die Pettersilgen zu mit etlichen Gänßlebern,
Hastu aber so viel Rindtfleischbrüh, die nit versaltzen, so ists desto besser, 
daß du es damit zusetzest, thu die Pettersilgen auß der Brüh,  mit einem Faumlöffel,
thu es in einen Mörsel mit der Gänßleber, thu gebehte  Schnitten von einem 
Weck darein, vnd stoß es durcheinander, vnnd  wenn du das miteinander 
gestossen hast, so streich es durch mit der Brüh,  darinnen die Pettersilgen gesotten ist."
(boil parsley in broth of neat, take the parsley out, pound together with goose liver and slices of roasted rolls, press through a sieve/riddle) 

I am not sure whether the result of this procedure would be a "Brüh" or a "Muß" (certainly not a 
mousse). It depends on how much of the broth you take.


> how to make a goose mouse.

Which makes me think. I have seen recipes for birds made from fishes and the like, but no 
mice prepared from goose liver so far. Might be an interesting subtlety, though...

E.








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