[Sca-cooks] Just checking in to crow a bit... I think invented something, sort of...

Johnna Holloway johnnae at mac.com
Sat Nov 20 08:41:20 PST 2010


Wow.

Johnnae

On Nov 19, 2010, at 7:13 PM, Phil Troy / G. Tacitus Adamantius wrote:

> Hullo, the list!  For reasons best left unexplored just now, I'm up  
> to my ears in salted duck products (also pork, but that's quite  
> straightforward gabbagool -- cappocola to you).
>
> Some of you may have heard of cured duck or goose  products for, for  
> example, Italian Jews, and some of you may have heard me mention  
> making liverwursts from the livers, abdominal fat and giblets of  
> several ducks, some of which I've stuffed into largeish beef sausage  
> casings, and in the neck skin of two of the ducks. I've also got a  
> large beef casing duck salami filled with a stuffing made from the  
> leg meat and fat from two muscovy ducks, with crushed garlic, salt,  
> black peppercorns, and red wine. The breasts of the Muscovy ducks,  
> in pairs, are Kosher-style duck prosciutto. snipped
> Hoping you all have a wonderful holiday!
>
> Adamantius



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