[Sca-cooks] 'Viking' recipes
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Feb 10 09:55:40 PST 2013
Was dairy - available from any cow - upper class? Even honey could be
gathered in the forest.
The bouillon is more ambivalent. I've never seen any mention of it being
explicitly used in early French cooking - adding it in separately seems to
be a late medieval innovation - but as a practical matter boiling a chicken
for instance would give you bouillon as part of the dish. So adding it in
separately may be superfluous, but not too anachronistic (unless you're
using commercial bouillon in which case there's all that sodium).
Jim Chevallier
www.chezjim.com
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France
In a message dated 2/10/2013 2:15:25 A.M. Pacific Standard Time,
carlton_bach at yahoo.de writes:
A lot of it looks distinctly upper-class, what with using lots of honey,
imported spices, and dairy products, but not inherently implausible. I
wonder about the habit of using bouillon/stock for making soup.
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