[Sca-cooks] Obscene medieval pastries
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Wed Nov 12 19:30:22 PST 2014
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?
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