RISSOLES ON A MEAT DAY are seasonable from St. Remy's Day (October 1). Take a pork thigh, and remove all the fat so that none is left, then put the lean meat in a pot with plenty of salt: and when it is almost cooked, take it out and have hard-cooked eggs, and chop the whites and yolks, and elsewhere chop up your meat very small, then mix eggs and meat together, and sprinkle powdered spices on it, then put in pastry and fry in its own grease. And note that this is a proper stuffing for pig; and any time the cooks shop at the butcher's for pig-stuffing : but always, when stuffing pigs, it is good to add old good cheese. -Le Menagier de Paris trans by J. Hinson
Today is a Friday. In the 14th century, in France and indeed most of Europe (CUZ CATHOLIC) Fridays were fast days. Fasting was observed by abstaining from meat, and all animal products like milk, cheese, butter and eggs. Fish was cool but as I have yet to a.) weave an eel trap and catch us an eel that meets the requirements set forth by our young housewife's husband: "an eel with a small head, slender mouth, shiny, shimmering and sparkling skin, small eyes, and large body and pale belly...the finest sort." and b.) because we do Meatless Mondays I am gonna go ahead and get on with dinner prep.
My three main sources all have recipes for fried tarts. There are meat, fish and fruit variants.
The minced boiled egg, minced pork, grated "good old cheese" (I used some nice tomme that I had) the poudre epices were salt and pepper, paprika and garlic.
I am really struck by how many cuisines have meat wrapped in pastry. I was thinking these might come out like empanadas, or gyoza but they are more pierogi shaped.
"fry hyme in his own fatte"
Delicious little bites. Good for game day or party snacks. The dijon cut through the fat and so did a nice IPA.
No comments:
Post a Comment