Further
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 "Further". [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:

Further, FOR TWENTY DISHES OF JELLY you need ten skinny young rabbits, ten skinny chicks, a chopine of loach which might cost three sous: a hundred crayfish which must not be from Marne, six sous: a skinny pig, three sous, eight deniers; (and even though it is skinny, you still need to remove the fat from between the skin and the flesh, and make little square pieces,) three shoulders of veal, four sous: eight quarts of wine to cook the veal all in wine, two quarts of vinegar: half an ell of linen cloth, two sous.

Item, you must cook the veal all in wine and vinegar, and skin it and add salt, then take it out, and cook the rabbits and chickens, and skim it, and put the saffron and half the bay-leaves in a cloth or bag to cook with it: also put in spices milled small or ground in a stone mortar; and when all is cooked, strain it through the sieve and cloth, and repeat until it is clear; then cook the loach separately, and the crayfish separately, and take the crayfish tails, and make up your dishes with half a rabbit, half a chicken, six loach and four crayfish tails; and put them in the cellar, and set your dishes down very straight, and throw your jelly on top and fill them well. And the next day, put on each plate white violet, grenadine and red sugared almonds and four bay-leaves.



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]

gelatin
rabbit
chicken
seafood
pork
veal
wine
vinegar
salt
saffron
bay
flowers
sugar
nuts


[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:460>. Accessed on November 17, 2019, 4:53 am.




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