[Sca-cooks] pate, terrine and rillettes?

[edoard at medievalcookery.com]

> -------- 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