RECLOTHED SWAN in its skin with all the feathers
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 "RECLOTHED SWAN in its skin with all the feathers". [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:

RECLOTHED SWAN in its skin with all the feathers. Take it and split it between the shoulders, and cut it along the stomach: then take off the skin from the neck cut at the shoulders, holding the body by the feet; then put it on the spit, and skewer it and gild it. And when it is cooked, it must be reclothed in its skin, and let the neck be nice and straight or flat; and let it be eaten with yellow pepper.



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]

Subtlety of a swan reclothed in its skin including its plumage. Take the swan, inflate it between the shoulders, slit it along the belly, and remove the skin (including the neck cut close to the shoulders). Leave the feet attached to the body. Put it on the spit, bard it, and glaze it. When it is cooked, reclothe it in its skin, with the neck very upright on the plate. Eat it with Yellow Pepper [Sauce]. [Le Viandier de Taillevent]

[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]

swan
pepper


[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:347>. Accessed on October 16, 2019, 5:17 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:67>. Accessed on October 16, 2019, 5:17 am.




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