[Sca-cooks] Rack of lamb
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Feb 24 19:47:48 PST 2013
The Enseingnemenz has something of the reverse in a recipe for
twice-cooked ("biscuit") pike:
"twice-cooked pike; first roasted, and then in must or cider set in a
frying pan, and boil it, and take all kinds of powdered spices, and bread
soaked in the mixture which is in the frying pan, and then put the fish in
bowls."
I imagine the cider would have added a tart flavor to the roasted pike.
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 2/24/2013 11:43:05 A.M. Pacific Standard Time,
ddfr at daviddfriedman.com writes:
Is anyone here familiar with anything similar from period
cuisine--boiling meat in vinegar, then roasting it?
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