[Sca-cooks] pate, terrine and rillettes?

[edoard at medievalcookery.com]

> -------- Original Message --------
> From: Elise Fleming 
> 
> Well, what about finely mincing the meat as is illustrated by Robin on 
> the Tudor Cook YouTube site.  It's entitled "Mincing Veal" in case this 
> link doesnt work - 
> http://www.youtube.com/watch?v=Tqn7xoal98k&feature=channel_page
> 
> The video is 2:28 minutes long and I think you could read through the 
> resultant mince.  Wouldn't that be fine enough for something like a pate 
> even though it might not be put together like one?

Cool video - thanks for posting the link.  Who needs a Cuisinart if
they've got someone like Robin.

That looks incredibly fine.  It does make me think about some of the
period recipes I've seen that instruct the cook to grind meat in a
mortar.  Oh, what I wouldn't give for a time machine!

- Doc