PARTI-COLOURED SOUP OR FALSE GRAIN
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 "PARTI-COLOURED SOUP OR FALSE GRAIN". [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:

PARTI-COLOURED SOUP OR FALSE GRAIN. Take a mutton thigh or the livers and gizzards of chickens, and set them to cook thoroughly in water and wine, and cut them into squares: then grind up ginger, cinnamon, clove and a little saffron and grains of Paradise, and soak in wine and verjuice, meat bouillon, (the same the meat has cooked in), and then take it out of the mortar; then have toasted bread soaked in wine and verjuice, ground very fine, and after this put it through the sieve, and put it all on to boil together, then take the meat and fry it in fat and throw it in, and take sieved egg-yolks, and throw them in to thicken it. And then arrange in bowls, and throw on powdered cinnamon and sugar: that is, throw it on half the contents of the bowl and not on the other; and call it Parti-coloured Soup.



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
sheep
liver
chicken
wine
ginger
cinnamon
cloves
saffron
grains_of_paradise
verjuice
bread
eggs
yolks
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:454>. Accessed on April 8, 2020, 12:45 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact