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Table Of Contents

For Jelly
To Make Vinaigrette
Bousac
Geese Treason-Style
Rice
Fish Arbalesty
Galantine
Larded Milk
To Make A Morterel
Poussin Sabourot
Quail Brewet
For Fried Cream
For Haricoq
Wild Boar Head Cheese
Lamb Shoulder
For Moteaulx
Stuffed Poussins
To Make Sturgeon
Meat Sturgeon
To Make Pheasant And Peacocks In Full Display
To Make Fayenne
For Cele Preserve For Four
To Make A Potful
For Fish Fraze
Holy Water
For Steamed Poussins
Almond Irson
Eggs Roasted On The Spit
Meat Vintage
Fried Fresh Butter
Coulis
To Make Coulis
Fish Coulis
Another Coulis
Blanched Barley
For Potted Pastie
Gallimaufrey
Fricassees
Beef Pastie
Pastie With Warm Sauce
Veal Pastie
Pastie Of Capons
Pastie Of Halebran Capons
Chicken Pastie With Sauce Robert
Pigeon Pastie
For Ringdove [Pastie]
Fish Jelly With Meat Scum On It
Hundred Dishes Of Jelly
Lamprey
Cold Sauce
Mouthfuls of Rice
MEATS AND SOUPS FOR LENT
Beginning Of Fish
Green Sauce
Civet Of Oysters
Roast Pike With Chaudumé
Flans And Tarts
Flemish Chaudeau
Coulis Of Perch
Blancmange
Fresh Water Fish
Cresme
Porpoise
Gurnard And Red Mullets
Mackerel
Salmon
Salt Water Fish
Cuttlefish And Cockles
UNBOILED SAUCES
BOILED SAUCES
Black Pepper
Yellow Pepper
Poitevin Sauce
Jance
Green Verjuice
Spices Used In The Present Viander
Banquet Of My Lord Of Foyes
Banquet Of My Lord Of La Marche
Banquet Of My Lord Of Estampes
Banquet For My Lady
INDEX
BIBLIOGRAPHY
P. 1
How To Cook a Peacock - Medieval Recipes from the French Court

How To Cook a Peacock - Medieval Recipes from the French Court

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Published by Jim Chevallier
A translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes period recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken
A translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes period recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken

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Published by: Jim Chevallier on Oct 13, 2009
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10/20/2011

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