[Sca-cooks] Foie Gras
donnaegreen at yahoo.com
Fri Jun 1 16:14:10 PDT 2012
I'll add that to my list. I find the reference to the Jews of Bohemia interesting because it was my understanding that foie gras isn't kosher. Maybe that's a more modern interpretation of the kosher rules, or the fattened livers in Bohemia were the result of natural gorging behavior rather than gavage.
Date: Fri, 1 Jun 2012 17:41:48 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] foie gras, was Ambergris
> 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.
Gan? 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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