Third platter
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 "Third platter". [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:

Third platter. Frumenty, venison, browned [vegetables] of various kinds, olives and fat capons a la dodine, cream fritters and sugared fried bread slices, forcemeat in hot galantine, a jelly of capons, coneys, chicks, young rabbits and pigs.



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]

Third platter. Roast: coneys, partridge, capons, etc., eel-pout, brill, and a soup of chopped meats. [Le Menagier de Paris]

Third platter. Roast: capons, coneys, veal and partridge, freshwater and saltwater fish, any chopped and browned [vegetables]. [Le Menagier de Paris]

[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]

frumenty
venison
verjuice
olives
chicken
cream
sugar
bread
gelatin
quince
rabbit
pork


[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]

various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
coneys: Rabbits.


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:26>. Accessed on August 23, 2019, 7:10 pm.




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