[Sca-cooks] pate, terrine and rillettes?
edoard at medievalcookery.com
edoard at medievalcookery.com
Thu May 7 07:01:06 PDT 2009
> -------- Original Message --------
> From: "Anne-Marie Rousseau"
>
> [ snipparoo ]
>
> Does anyone remember any other recipes in the medieval and renaissance
> corpus that work that way? I'm thinking a nice rillete or pate de campagne
> would be just the ticket for lunches at events, served with a baguette,
> cornichons and some of my homemade mustard....mmmm.....
I think we dug into this quite a while back and came up with nothing
really resembling pate (much to my disappointment). I suppose some of
the meat pies could come close if the meat were ground finely enough.
There is a recipe for chopped liver in Du Fait de Cuisine though.
(my interpretation - http://recipes.medievalcookery.com/liver.html )
Blast. Now I'm craving pate and foie gras and fried liver and stilton
and all those other wonderfully stinky foods.
- Doc
More information about the Sca-cooks
mailing list