For capons and hens
Prepared for [event name] on [date]
by [name]


Introduction
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 capons and hens ". [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 capons and hens - Capons and hens are good roasted, with a sauce of wine in summer, in winter with aillie sauce made of garlic and cinnamon and ginger, tempered with almond milk or sheep's milk. Again, cook hens with fresh herbs and salt. Again, capons and hens in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine.



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]

chicken
wine
garlic
cinnamon
ginger
nuts
milk
sheep
herbs
salt
yolks
eggs
grease
bread
saffron
liver
broth


[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
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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 "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:9>. Accessed on August 17, 2019, 1:34 pm.




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