For white douchet
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.), entitled "For white douchet ". [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:

For white douchet - If you want to make white douchet, take a hen and cook it in water, then skim off the crest, and take the white of the hen and grind well, then take yolks of the eggs cooked in fire and set to boil with a little amidon. Also it can be made with pike or perch. Then it will be fish.

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]

Dowcetts. Take past and make lityll cofyns lesse then sawsers and set them yn the oven and hardyn hem and take mary of a nox cow and goode almoundes mylk and stere them well to gethur with sugur And powder of ginger And synamome and salt and put in the Cofyns and set them yn þe oven to bake and serue hit furth all with white colours. [Gentyll manly Cokere (MS Pepys 1047)]

xv - Doucete3. Take Creme a gode cupfulle, and put it on a straynoure; thanne take 3olkys of Eyroun and put ther-to, and a lytel mylke; then strayne it thorw a straynoure in-to a bolle; then take Sugre y-now, and put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, and put in the ovynne lere, and lat hem ben hardyd; than take a dysshe y-fastenyd on the pelys ende; and pore thin comade in-to the dyssche, and fro the dyssche in-to the cofyns; and when they don a-ryse wel, take hem out, and serue hem forth. [Two Fifteenth-Century Cookery-Books]

xxxviij - Doucettes a-forcyd. Take Almaunde Milke, and 3olkys of Eyroun y-melled to-gederys, Safroun, Salt, and hony; dry thin cofyn, and ley thin Maribonys ther-on, and caste thin comade ther-on, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

xxxvij - Doucettes. Take Porke, and hakke it smal, and Eyroun y-mellyd to-gederys, and a lytel Milke, and melle hem to-gederys with Hony and Pepir, and bake hem in a cofyn, and serue forth. [Two Fifteenth-Century Cookery-Books]

[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]

amidon: Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.

[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 "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:15 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:15 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:15 am.

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