A Vinaigrette
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "A Vinaigrette". [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:

57. Again, a vinaigrette: and to give understanding to him who will make the vinaigrette let him take pork livers and wash them and then put them on the grill over fair coals until they are cooked enough; and when they are cooked let him put them on fair boards and then slice them into little dice; and then let him take a great deal of onions and peel them and wash them and slice them very small and sauté all of this together in good and fair lard. And for the potage of the said vinaigrette let him take very good claret wine of the best which he can get according to the quantity of the said potage and put in what is needed of beef or mutton broth; and then let him take fair white bread and slice it into fair slices and put it to roast on the grill until it is well browned, and then put it to soak in the said wine and broth; and when it is soaked take spices: white ginger, grains of paradise, pepper - and not too much, a great deal of cinnamon as is necessary, and also salt, then pass and strain all of this through a strainer cleanly and properly, and then put it to boil; and, being boiled, throw in the said sautéed meat. And then serve it when it should be served.

57a. And if it happens that it is not the season in which one can get pork livers, take fair numbles of beef and legs of mutton and wash them, and then spit them and have them roasted very well and properly; and, being well roasted, take them off onto fair and clean boards and then slice them into little dice as is said above of the pork livers; and onions also as is said above, and sauté all together and, being sautéed enough, put them in the potage devised above.

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]

A Vinaigrette. Take short-ribs of pork, which have been well washed and scalded, then half roasted on the grill: then mince by pieces, then put them in a clay pot, with blood and sliced onions, and put the pot on the coals, and shake often. And when it is all well fried or cooked, add beef stock, and make it all boil, then grind toasted bread, ginger, grain, saffron, etc., and moisten with wine and vinegar, and set it all to boil, and it must be brown. (Brown. How will it be brown, if there is no toasted bread? .

Item, I believe that it must be thickened, for I find it in the chapter on thickened soups; and for these two reasons, I believe that you must have toasted bread for thickening and to keep the color brown.) [Le Menagier de Paris]

[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]

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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:57>. Accessed on April 2, 2020, 11:38 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:284>. Accessed on April 2, 2020, 11:38 am.

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