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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "FROGS". [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:

FROGS. To take them, have a line and a hook and bait of meat or red cloth, and having taken the frogs, cut them across the body near the thighs and empty out what is near the back end, and take the two thighs of these same frogs, cut off the feet, and skin the thighs raw, then have cold water and wash them; and if the thighs stay overnight in cold water, they will be better and more tender. And after thus rinsing them, they should be washed in warm water, then take and dry in a cloth; the thighs, thus washed and dried, should be rolled in flour, that is floured, and then fried in oil, fat or other liquid, and put in a bowl and powdered spices on them.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

[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]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
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