[Sca-cooks] pate, terrine and rillettes?

[Anne-Marie Rousseau]

Fun stuff :)

Given that pastez and pastry and pate all have the same roots it might make
sense that some of the meat pie fillings could reasonably be extrapolated to
a terrine like object.....

Hmmm. I'll have to do some re-reading...I could have sworn there were some
potted meat recipes (potted shrimps?) in the later Elizabethan corpus....

I'm not necessarily talking about a smooth pate...a chunky rillette would
do....

Hooray for stinky foods! :D

--AM



-----Original Message-----
From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org] On
Behalf Of edoard at medievalcookery.com
Sent: Thursday, May 07, 2009 7:01 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] pate, terrine and rillettes?



> -------- 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


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