A Jance
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 "A Jance". [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:

58. A jance: and to give understanding to him who will make the said jance let him take a great quantity of fair and good fine white bread according to what he wants to make and make it into crumbs well and properly on a fair cloth; then let him take a fair, clear, and clean pot and pour in fat broth of beef and mutton, and let him check that it is not too salty; and then let him take eggs and mix them with the said bread and then put this gently into the said broth while stirring constantly with a fair wooden spoon; and also let him put in his spices, that is white ginger, grains of paradise, and a little pepper, and saffron to give it color, and let him flavor it with verjuice; and let him put all this to boil together and then dress it for serving.



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]

JANCE is made in this manner: take almonds, put in hot water, peel, grind, and also two pieces of ginger; or put in powdered spices, a little garlic, and untoasted white bread, slightly more of that than the almonds, soaked in white verjuice and a quarter of white wine: strain, then make it boil very well, and serve in bowls. And one should serve it more than other sauces. [Le Menagier de Paris]

46. Now it remains to be known with what sauce one should eat the pilgrim capons: the pilgrim capons should be eaten with the jance, and to advise the sauce-maker who should make it take good almonds and blanch and clean them very well and bray them very well; and take the inside of white bread according to the quantity which he needs, and let him have the best white wine which he can get in which he should put his bread to soak, and with verjuice; and when his almonds are well brayed put in a little garlic to bray with them; and take white ginger and grains of paradise according to the quantity of sauce which he needs, and strain all this together and draw it up with the said white wine and a little verjuice and salt also, and put it to boil in a fair and clean pot.

And if the staffs are lampreys make lamprey sauce in the manner which is devised above under lamprey pasty.

And if they are eels, green garlic made with sorrel and verjuice. [Du fait de cuisine]

[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]

bread
broth
beef
sheep
eggs
ginger
grains_of_paradise
pepper
saffron
verjuice


[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:58>. Accessed on August 22, 2019, 4:22 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:498>. Accessed on August 22, 2019, 4:22 am.




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