[Sca-cooks] illusion feast

[Johnna Holloway]

My advice would be to practice and work with the recipes well in advance, especially since you are starting with frozen fish.

A fish pudding might be another choice.

Johnna

> On Feb 8, 2019, at 12:31 PM, The Eloquent Page <books at theeloquentpage.com> wrote:
> 
>  Hi everyone -
> 
> I am sorry that I have not been active on the list - winter colds are miserable.
> 
> Thank you all for the suggestions!
> 
> I have tried to make white sausages in the past with limited success.  Perhaps fish sausages will be more successful.
> 
> I've also thought about making the fish into "meatballs" and endoring them.
> 
> Gratefully, Katherine
> 
> On 2/3/2019 1:50 PM, Johnna Holloway wrote:
>> Such as
>> 
>> Bologna Sausage of fish.
>> 
>> Take three pounds of fresh salmon, two pounds of carp meat, a pound of smoked salmon, & chop well all together, then take one ounce of coarsely ground pepper, a half ounce of powdered cinnamon, three ounces of salt, half a sopine of Spanish wine, & three yolks of eggs, & make sausage like the others.
>> 
>> "Ouverture de Cuisine" based on this transcription <http://www.uni-giessen.de/gloning/tx/ouv3.htm> by Thomas Gloning et. al.
>> 
>> © 2006, 2011, 2012 Daniel Myers -
>> 
>> http://www.medievalcookery.com/notes/ouverture.html <http://www.medievalcookery.com/notes/ouverture.html>
>> 
>> Johnnae
>> 
>> 
>>> On Feb 3, 2019, at 1:05 PM, James Prescott <prescotj at telusplanet.net> wrote:
>>> 
>>> Ouverture has five fish sausage recipes.  Wulfric has made some of them.
>>> 
>>> Thorvald
>>>