[Sca-cooks] pate, terrine and rillettes?

Johnna Holloway johnnae at mac.com
Fri May 8 07:08:49 PDT 2009

Most of my major charcuterie books are boxed. I was thinking last evening
that one of those might have a history in it but then I decided probably 
La Varenne provides good bedtime reading. In my case I did get the pages
marked before falling asleep, although I didn't quite bestir myself 
enough to
get out of bed and write up the post last night.


Anne-Marie Rousseau wrote:
> snipped the answer to Stefan
> If I had to come up with a catch all title, I think I'd call it charcuterie,
> as the French do. 
> Re: Johnnas reading of LaVarenne...great minds obviously think alike! :)
> I had taken my copy of LaVarennes Cookery as bedtime reading last night but
> unfortunately fell asleep before getting to the good bits :)
> I think we're getting there!!! (tho one pound of meat + one pound of fat???
> Wow......)
> --Anne-Marie with visions of happy potted meat products dancing in her
> head....

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