[Sca-cooks] salmon recipe
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Oct 3 21:41:56 PDT 2008
I guess you could use salmon as the basis for mortews of fish and
serve that cold; I find mortews generally less terrifying if made with
coarse crumbs of a high-gluten bread, which gives it a fluffier and
less leaden texture.
The only other minced/ground/pulverized salmon dish I can think of
offhand is in one of the books in Curye On Inglysch; a recipe for,
IIRC, saumon gentil, which I seem to recall involves filleted salmon
pounded (raw) in a mortar, salted and spiced, then extruded through a
cow's horn funnel into simmering water, with the resulting dumplings
cut into serving portions and served with spice powder...
Adamantius
Sent from my iPod
On Oct 4, 2008, at 12:03 AM, "Laura C. Minnick" <lcm at jeffnet.org> wrote:
> So I've begun poking around texts- parts I don't normally read
> because I really don't care much for fish. But I'd like to find a
> period recipe for something akin to salmon mousse. Any ideas out
> there?
>
> 'Lainie
>
> --
> "It is our choices Harry, that show what we truly are, far more than
> our abilities." -Albus Dumbledore
>
> ~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
>
>
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