Parti-Colored Hot Mengier
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Parti-Colored Hot Mengier". [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:

52. Again, a hot mengier : and to give understanding to him who will make the parti-colored hot mengier, which is also called mortress, let him take pork meat in great abundance according to the quantity which he is ordered to make and clean and wash it very well and put it to cook, and put in salt; and when it is cooked take it out onto fair and clean boards, and remove from it the skin and the bones and then chop it very small. And then take fair bread and put it to soak in your fair beef broth, and with this take spices and put in white ginger, grains of paradise, and pepper - and not too much, and saffron to give it color, and strain it and put in verjuice and put in white wine, and strain this all together and then put it to boil in a fair pot over fair clear coals. And then put the meat to be sautéd in a fair pan with good white lard and sauté it well and skillfully and, this being sautéed, put in a little of the said broth; and then take eggs according to the quantity of the pottage which there is and strain into it the yolks of the eggs to bind it and let them be strained through a strainer. And when this comes to be brought to the sideboard for serving let him make sure that he has a great dish full of powdered cinnamon and beaten sugar in great abundance therewith; and when this comes to the sideboard put your faugrenon in your dish, and with the said powder cover half of the said potage and leave the other half uncovered and thus it will be parti-colored.



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]

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


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

pork
salt
bones
bread
beef
broth
ginger
grains_of_paradise
pepper
saffron
verjuice
wine
lard
eggs
yolks
cinnamon
sugar
podour


[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]


Procedure
[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]


Bibliography

[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.
  <http://www.medievalcookery.com/search/display.html?dufai:51>. Accessed on July 11, 2020, 4:51 am.




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