Meat Tiles
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 "Meat Tiles". [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:

Meat Tiles. Take cooked freshwater crayfish (also means lobsters:trans.), and remove the meat from the tails: and the surplus, that is to say the shells and body, grind for a very long time; and after that, have unpeeled almonds, and let them be cleaned and washed in hot water like peas, and with their skins let them be ground up with what I have said, and with this grind bread crumbs browned on the grill. Now you must have, cooked in water, in wine and in salt, capons, chicks and hens cut raw into quarters, or veal cut into pieces, and with the liquid from this cooking you must moisten and mix that which you have ground up, then put through the sieve: then ginger, cinnamon, clove and long pepper moistened with verjuice without vinegar, then boil it all together. Now your meat must be cooked in pig fat in pieces or quarters, and arrange your meat in the bowls and put the broth over it, and on the broth, in each bowl, four or five lobster (or crayfish) tails and sugar sprinkled over them.



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
thyme
nuts
peas
bread
wine
salt
chicken
veal
ginger
cinnamon
cloves
pepper
verjuice
vinegar
pork
broth
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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:298>. Accessed on December 12, 2019, 11:41 am.




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