[Sca-cooks] Sauce made with blood
Jim and Andi Houston
jimandandi at cox.net
Mon Feb 2 17:40:21 PST 2009
There are several recipes in Menagier of Paris and Du Fait de Cuisine that
use blood in sauces. I soooo want to give one of these a try, but where
would one buy blood?
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Johnna Holloway
Sent: Monday, February 02, 2009 7:53 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Sauce made with blood
There are a number of blood recipes in Le Menagier, including a hare
cooked in its blood.
ranvaig at columbus.rr.com wrote:
> I'm doing some research on the sauce from Rumpolt called "Ein Pfeffer",
which is made with blood. I'm looking for other sauce recipes with blood,
especially German recipes, but I'd be interested in others as well. I'm
aware of blood sausage, but I'm only looking for sauce recipes using fresh
blood. I found the following recipes from Welserin.
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