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    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
    Ebook80 pages58 minutes

    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court

    By Jim Chevallier

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    About this ebook

    In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated the so-called Fifteenth Century version, making it available to recreational medievalists, food historians and students of medieval life.

    The "How to Cook a Peacock" series now also includes "How to Cook an Early French Peacock" (from the early medieval period) and "How to Cook a Golden Peacock" (from the same century as Taillevent's work, but decades earlier).

    LanguageEnglish
    PublisherJim Chevallier
    Release dateDec 29, 2009
    ISBN9781452363196
    How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
    Author

    Jim Chevallier

    Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His most recent work is "Before the Baguette: The History of French Bread". He began food history with an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own. He has been both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects). It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years.

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      Book preview

      How To Cook A Peacock - Jim Chevallier

      How To Cook a Peacock:

      Le Viandier

      by

      Taillevent

      Translated by Jim Chevallier

      SECOND EDITION

      Copyright © 2004, 2007 by Jim Chevallier

      All rights reserved, including the right of reproduction in any form.

      Although the author and publisher have made every effort to ensure the accuracy and completeness of this translation and any additional information contained in this book, we assume no responsibility for errors, inaccuracies, omissions, or any inconsistency herein. In addition, the reader is reminded that this is a translation of an historical document. Any attempt to adapt these recipes from a previous era for modern use is done at the reader's sole and complete responsibility and risk.

      To contact the translator, e-mail: [email protected]

      Visit www.chezjim.com for the most current information.

      Published by Chez Jim Books at Smashwords

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Table of Contents

      NOTE: The headings for the Viander itself are as in the original transcription.

      No page numbers are applicable for this electronic edition.

      NOTES AND GLOSSARIES

      Old French terms left untranslated

      Non-standard uses of familiar French words

      Unusual ingredients

      LE VIANDIER

      To Make White Brewet Of Capons

      To Make Fish Blancmange

      To Make White German Brewet

      To Make Salamine

      To Make Brewet Georget

      To Make Fish Grané

      To Make Cinnamon Brewet With Meat

      For That Of Fish

      To Make A Cretonnée Of New Peas

      To Make Thin (Fasting) Pottage

      To Make Spanish Cretonnée

      For Fish Cretonnée

      To Make Green Brewet

      To Make Fish Brewet

      For Covered Brewet

      To Make Civet Of Hare

      For Lark Grané

      For Shrimp Grané

      To Make Chaudumé

      To Make Mustard Soup

      For Partridge Trimolette

      For Seyme

      For Gibelet Of River Bird

      For Larded Boil of rabbit or poultry

      For Brewet Rappé

      To Make Venison In Soup

      Venison Of Deer

      Venison Of Wild Boar

      To Make A Sorvige Of Eels

      To Make A Mock Grenon

      To Make Cold Sage

      To Make Red [Dish]

      To Make A Violet [Dish]

      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

      Pastie Of Capons

      Chicken Pastie With Sauce Robert

      Pigeon Pastie

      For Ringdove [Pastie]

      Mutton Pastie With Welsh Onion

      Blackbird Pastie

      Sparrow Pastie

      Wild Duck Pastie

      Kid Pastie

      Gosling Pastie

      Partridge Pastie

      Rabbit Pastie

      Hare Pastie

      Stag Pastie

      Wild Boar Pastie

      Lorais Pastie

      Marrow Pastie

      Mullet Pastie

      Bream Pastie

      Trout Pastie

      Eel Pastie

      Conger Eel Pastie

      Turbot Pastie

      Red Mullet Pastie

      Goatfish Pastie

      Shad Pastie

      Salmon Pastie

      Lamprey Pastie

      Cow Pastie

      Leg Of Lamb Pastie

      Common Tart

      Two-Faced Tart

      Dolphins

      Make Oblongs

      Jacobine Tart

      Bourbonnaise Tart

      Covered Tart

      Talmouse

      Two Faced Tart

      Jacobine Tart

      Apple Tart

      Raw Pear Pastie

      Bourbonnaise Tart

      Darioles Of Cream

      Cameline

      My Lady’s Sauce

      To Make Poitevin Sauce

      Jance

      Garlic Sauce With Milk

      Red Garlic Sauce

      Garlic Sauce With Mustard

      Small Wine Sauce

      Dodine

      Dodine Of Verjuice

      Jean’s Must

      Saupiquet

      Chaudumé

      Shad Sauce

      Another Shad Sauce

      Sauce With Must

      White Beets

      Milled Beans

      Leeks

      Onion Soup

      Heads Of Cabbage

      Gourds

      To De-salt Soups

      To Remove The Burnt Taste From All Soups

      Boiled Large Meat Like Beef, Sheep, Pig

      Sheep Bristle

      Larded Boiled Meat

      Wild Kid

      Fresh Wild Boar

      Capon And Veal With Herbs

      Civet Of Singed Veal

      THICK SOUPS

      Pork Chaudin

      Cretonnée Of Peas

      New Bean Cretonnée

      Cretonnée Of Poultry

      Almond Cretonnée

      Grané Of Small Birds

      White Brewet Of Capons

      Hare Bousac

      Houdet Of Capons

      Civet

      Civet Of Hare

      Civet Of Rabbit

      CHAPTER ON ROASTS

      Roast Pig

      Roast Veal

      Veal's Caul

      Roast Mutton

      Kid And Lamb

      Goose

      Roasted Hens

      Boiled Fresh Wild Boar

      Fresh Venison

      Pigeons

      Assorted Small Birds

      Turtle Doves

      Peacock

      Storks

      Pheasants

      Bittern, Cormorant

      Heron

      River Ducks

      Stuffed Suckling Pig

      Stuffed Poultry

      To

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