[Sca-cooks] An Entrement Experiment

Johnna Holloway johnnae at mac.com
Wed Feb 25 06:44:51 PST 2009

There's also a full description and large photo of  another attempt to 
"Hure e Sanglier Doree" in Flandrin's Fetes Gourmandes.
See pages 120-121.

I think we sewed and skewered the head before we cooked the one that I had
a hand in helping with. Also covered most of the pig's head with pieces 
of foil that was removed
as the head cooked. It kept the ears from burning. We used to do these 
from time to
time as we had a source for pigs. I can't recall that we ever set it on 


Avelyn Grene wrote:
> Greetings!
> I am the head cook for a local event in Ohio (Grand Tournament of the
> Unicorn/Baronial Investiture), and am working on a rather large entrement
> for the event, which I have been pining after for a while now. I am making
> the fire breathing pig from Du Fait de Cuisine.

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