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This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Tremollete". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

12. For the tremollete, to give understanding to him who will make it, take a great deal of gizzards and livers of poultry according to the quantity which there are, and prepare them very well and cleanly and put them in a pot, and beef or mutton broth to restore(?) them; and then spit them on little wooden spits and then put them to roast on fair coals. Then take bread according to the quantity of the sauce which you ought to make and slice it into fair slices and put them to roast on the grill; and then when your bread is well roasted take of beef or mutton broth the quantity which you want, and check the salt so that it is not too salty; and then take good wine and verjuice, and put this and the bread in with the broth in a fair cornue or bowl. And then afterward take your gizzards and livers and put them in a mortar and bray them very well and moisten them with the broth in which your bread is soaked; and then take out of the mortar your gizzards and livers and put them into the broth in which your bread is soaked. And then take spices: white ginger, cinnamon,grains of paradise, a little pepper - and it should not be too much - nutmeg, mace, and cloves, and check well that of these spices you put each in only in measure; and then put it to boil in a fair and clean pot, and then put in sugar and not so much that it takes away the taste of the verjuice because it should not be over-sweet. And then afterward bring to the sideboard your roast partridges in the quantity which you have, and then let the stewards come to devise how many one puts on each serving dish to serve kings, dukes, counts - that is six partridges on one dish, on another five, on another four, and on another three; and on top, the said tremollete. And then afterward be well provided with two hundred best chickens and young poultry to serve in addition in default of partridges.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Partridge trimolette. Prepare them, roast them on the spit until they are nearly done, remove them from the spit, quarter them or leave them whole, and put them in a fine clean pot. Chop onions as finely as you can, fry them in a bit of lard, and throw them on top of the partridges, and shake the pot often. Take some chicken livers with a little bread, brown well on the grill, soak [in beef broth], strain through cheesecloth, and throw on your partridge meat. Afterwards, take fine cinnamon, a bit of ginger, some whole cloves, grains_of_paradise (a bit more generously) and long pepper, and steep in good Hippocras. This done, put everything in your pot, throw some sugar on top, and cover your pot very well so that no steam escapes. When you wish to remove it from the fire, add just a bit of vinegar, but do not let it boil. [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:36 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:36 am.

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