[Sca-cooks] Rumpolt on Foie Gras

Patrick Levesque petruvoda at videotron.ca
Fri Nov 30 18:50:43 PST 2007

This is a query for all the German speakers out there...

Apparently there is a part in Rumpolt's cookbook about a 3-pound fattened
goose liver being roasted and served. Could anybody please (please?) supply
me with the exact reference and rough translation?

While we're on the topic, what else do we have on Foie Gras in period
sources after the Greek and Roman eras?



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