[Sca-cooks] Sauce made with blood

[Phil Troy / G. Tacitus Adamantius]

On Feb 2, 2009, at 8:40 PM, Jim and Andi Houston wrote:

> 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?

I know I've seen (as recently as a couple of weeks ago) frozen pint  
tubs of pig's and duck blood in some of the Chinese markets we frequent.

I have no idea what the target consumer uses pig's blood for, but I've  
seen cooked duck's blood, coagulated into a block that looks like milk- 
chocolate tofu, which then gets sliced or diced and cooked like tofu...

Adamantius






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter