FALSE GRAIN DISH
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 "FALSE GRAIN DISH". [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:

FALSE GRAIN DISH. Cook in water and wine livers and giblets of poultry, or meat from veal, or from a leg of pork or mutton, then chop it very finely and fry in lard: then grind up ginger, cinnamon, clove, grains, wine, verjuice, beef bouillon or juices of whatever meat you are using, and lots of egg-yolks, and pour it over your meat, and put it on to boil well. Some add saffron, as it should be yellowish in colour, and others add burnt bread, ground and sieved, for it should be thickened and also eggs and bread, and it should be tart from the verjuice. And in serving, over each bowl, sprinkle powdered cinnamon.



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]

grain
wine
liver
chicken
veal
pork
sheep
lard
ginger
cinnamon
cloves
grains_of_paradise
verjuice
beef
eggs
yolks
saffron
bread
tarts


[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:441>. Accessed on December 12, 2019, 1:15 pm.




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