LOBSTER [or crayfish
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "LOBSTER [or crayfish". [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:

LOBSTER [or crayfish, same word (JH)] SOUP. Put your lobsters on to boil, and when they are boiled, let them be shelled as if they were to be eaten, and remove the bad parts, then have almonds peeled and ground, mixed with pea water passed through the sieve, and browned bread or breadcrumbs moistened in pea water, ground and sieved, then have ginger, cinnamon, grain and clove: grind and put all in a pot, with a little vinegar and boil together, then pour into bowls, and in each bowl should be put the lobsters fried in oil and other fried fish.

Item, if you want to make `tuile d'ecrevisses', do it thus, but shape the crayfish scales. And if you wish to take great advantage of your mortar and pestle, dry the crayfish shells in an oven in a pot or a clay pan, then grind in your mortar, and sift through a fine mesh, then dry the pieces left over in the oven again grind and sift, and then add to soup; and believe what you will. [The l9th century editor believes this to be an aphrodisiac recipe. (JH)]



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
nuts
peas
bread
ginger
cinnamon
grain
cloves
vinegar
oil
fish


[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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:250>. Accessed on October 23, 2019, 1:46 am.




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