[Sca-cooks] pate, terrine and rillettes?

Elaine Koogler kiridono at gmail.com
Thu May 7 08:49:40 PDT 2009

I suspect that period forcemeat recipes could potentially be used to make a
terrine...first cousin to a pate, but with ground meat.  I haven't actually
tried to locate a period recipe for one, but have a recipe that I adapted
from a combination of information from a French cookbook and a terrine
recipe from the Frugal Gourmet (remember him???), if anyone is interested.
I served it once at a Coronation feast as a periodoid kind of thing and got
a liver-hating King to eat it and enjoy it!!


Thus saith Doc:

> >
> > 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.....
> <snippage>
> 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

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