[Sca-cooks] Obscene medieval pastries

[JIMCHEVAL at aol.com]

Such a LITERAL mind, Stefan. :)

My guess  (Taillevent isn't what you'd call detail-oriented) is that it was 
the same dough  used to make pasties, just lengthened and split.

For fried  cream:

"For Fried Cream
Take cream and boil and then white bread  broken into small crumbs and put 
it in the cream, or a large quantity of  crumbled wafers and put with the 
cream. Take egg yolks stirred in with the milk  and cream, and boil it all 
together. Add a large quantity of sugar, and salt to  taste"

So, literally, fried cream. Medieval cooks loved this sort of  paradox.

Jim Chevallier
www.chezjim.com

The shifting phases of  French bread  history
http://leslefts.blogspot.com/2014/10/the-shifting-phases-of-french-bread.htm
l








In  a message dated 11/12/2014 5:34:28 P.M. Pacific Standard Time,  
StefanliRous at gmail.com writes:
I don’t see tacos. Maybe our visions of  “tacos” differs. Thin, corn 
tortillas are rather different from puffy flour ones  or other flatbread.

But what is “it”?  A bread?, a pastry? Is this  something that sits flat, 
but you have to look at it edge on to see the  illusion? like two 
overlapping layers of pastry dough?
Sounds like the  beginning of an adult themed illusion food feast. :-) But 
not enough info to  work from. I don’t have any copy of Taillevent.

And what would be meant  by “fried cream”? A whipped cream that is a bit 
dried out?