[Sca-cooks] Millet

[Jim and Andi]

Cooking in a cauldron at such a high grain-water ratio makes me think of a
very thick porridge like fufu. Cooked fufu can be cut and can also be patted
into patties and fried, too. 

Madhavi

-----Original Message-----
From: Sca-cooks
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of JIMCHEVAL at aol.com
Sent: Thursday, May 5, 2016 10:24 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Millet

Millet has a long history in France. Millet and panic were two of the main
grains used by certain groups of Gauls.

Le Grand has this on these  grains:

"Liébaut speaks of bread of panic and that of millet, much used  in Gascony,
in Béarn, in Perigord, and in the regions of flat lands or of  mountain; and
it is even that, according to him, which has given the Gascons the nickname
of Miliacés ["Milleted"]. But certainly this must be a custom newer than the
century in which Froissart wrote; because this historian having spent some
time at the Court of the Count de Foix, he would not have failed to see in
the region the bread of which we are speaking, if it was something so common
as  the author of the Maison Rustique says.

Whatever the case, "these sorts  of *miches*, says Liébaut, (it is the name
he gives them) are kneaded and baked  differently than others. One puts in a
cauldron, on the fire, six parts of water  and four of flour, and stirs
vigorously with a stick until the dough is cooked.  Then it is cut into
pieces, and eaten; but it is only good fresh, and cannot be  kept until the
next day." Liébaut adds that this kind of bread was eaten with  milk, or in
meat bouillon; the Perigourdins fried it in oil or in butter, and  that the
inhabitants of the mountains added to it cheese or salted  whey.

Besides, one sees by all this whole account that it was a cooked  dough,
rather than a true bread. Nonetheless city Bakers made a millet bread,
cooked in the oven; but the later, says the author, kept no longer than the
other. It was sold as it came out of the oven, crying in the street, millet
bread, piping hot. According to Champier, it was only good for wine makers,
harvesters and other people of this sort. Today still the Gascons make one
of it, which they call brassier, because it is cooked under the coals
between two  leaves of cabbage (brassica)."

Cooking between cabbage leaves by the way  for a long time was the
equivalent of using tin foil and pops up in both Italian  and
African-American culture.
 
jC

Jim Chevallier
www.chezjim.com

FRENCH BREAD HISTORY:  Seventeenth century  bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In  a message dated 5/5/2016 4:58:22 A.M. Pacific Daylight Time,
t.d.decker at att.net  writes:
I was trying to remember where I had seen a similar recipe, Bajri no Rotlo,
an Indian flat bread.
 
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