[Sca-cooks] pate, terrine and rillettes?

Anne-Marie Rousseau dailleurs at liripipe.com
Thu May 7 09:59:05 PDT 2009

oo! I have all the Frugal Gourmet books....I'll have to look that one up! I find his stuff very accessible :)

the trick will be I think to get well versed in the techniques and proportions that work and then look at the 
period recipes through that filter, if that makes sense.

each period recipe comes to us as just words. we all look at those words and come up with an interpretation 
based on our experience and our knowlege of what else looks like that. we like to associate things our brain 
sees as similar. I'm going to have fun trying to look at "stews" and "potages" and "forcemeats" 
and "pies/pastez" through a different set of experiencial filters :)


On Thu 09/05/ 7 09:49 , Elaine Koogler kiridono at gmail.com sent:
> I suspect that period forcemeat recipes could potentially be used to make
> aterrine...first cousin to a pate, but with ground meat.  I haven't
> actuallytried to locate a period recipe for one, but have a recipe that I
> adaptedfrom 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
> gota liver-hating King to eat it and enjoy it!!
> Kiri

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