Galantine of Pike
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Galantine of Pike". [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:

To make a galantine of pike. Take pike, prepare them and cut them in large slices and you shall skin the [conger] eels. When that is done, so you shall also cut that in large pieces and take the bones out. Then put it to boil in a pot or in a pan in wine, and while it is boiling add some vinegar. When the eel is just coming to the boil, lay therein the pike which has been cut in large pieces. When the fish is boiled so take the broth and put it in an earthen pot or in another wooden vat. Then take bread and cut it in flat pieces and these you will roast/fry or toast as brown as possible without burning, then you shall lay it to soften in the aforesaid broth that you have poured from the same dish and strain it through a cloth. When it has been done so take cinnamon, ginger, grains of paradise, cloves and crushed galingale, and all these spices must be broken up. Put all those spices in the aforesaid broth. Then boil that broth with the spices [a] very long [time], as long as possible. But always be careful that it does not burn and salt it just enough. When it is boiled so set it [in] the earthen pot or the wooden vat to cool and when it has boiled [prior to putting it in the earthen pot] pass it once more through the cloth/sieve. Then put sugar therein. And when it is ready, so take the pike and the eel as they are cut and lay them in the galantine.



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]

seafood
bones
wine
vinegar
fish
broth
bread
cinnamon
ginger
grains_of_paradise
cloves
galingale
thyme
venison
salt
sugar


[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:75>. Accessed on March 28, 2024, 8:07 am.