[Sca-cooks] Heaston Blumentahl

[Terry Decker]

I wouldn't call the recipe Tudor.  It's Spanish, post-Elizabethean, from 
Franciso Martinez Montino's Arte de cocina (1611).  You can find the recipe 
in Ken Albala's Cooking in Europe 1250-1650. 
http://books.google.com/books?id=2W2YuU3b_BIC&pg=PA116&lpg=PA116&dq=blancmange+frogs&source=bl&ots=lJYMTWHKCW&sig=QT7M-Rz2k-R378ek4RjnCDX0Wv8&hl=en&sa=X&ei=MHApUdfJEc-rqQHS4oDwAQ&ved=0CDIQ6AEwATgK#v=onepage&q=blancmange%20frogs&f=false

Bear


>I am not familiar with him or his program but I found his show zapping 
>unknown channels.
> He did a Tudor banquet and I wanted ask you if he was right when he made a 
> blancmange with frogs!!
> I have never heard about it and I could not find any period source online.
> He spoke about a Harlein manuscript with recipes about how to make a 
> cockatrice made of different animals.
> His show wAs very entertaining, I wanted only check his sources and his 
> knowledge.
> Ana
>