[Sca-cooks] foie gras, was Ambergris
ranvaig at columbus.rr.com
Fri Jun 1 14:41:48 PDT 2012
> My current culinary luxury obsession is foie
>gras. I can only get it here until the end of
>the month when prohibition kicks in. Yes, I will
>be exploring the period foie recipes at both the
>upcoming cooks playdates (West Kingdom A&S and
>West An Tir War).
Rumpolt doesn't use the term foie gras, but has a
recipe for fattened goose liver.
Ganß 5. Roasted goose liver wrapped with a
calves caul fat/ and nicely clean roasted/ when
you dress it/ then give a green broth under it/
or a brown broth/ that is not sour. And I have
roasted liver from a goose that the Jews in
Bohemia fattened/ that weighed a three pounds and
some ounces. One can also make a pottage from
it/ as was previously told.
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