First service
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 "First service". [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:

First service. Tender beans, a cinnamon broth, a stew of black hare or a green eel broth, smoked herrings, coarse meat, turnips, tench in soup, olives and salted sciaenas, beef-marrow rissoles.



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]

For the first service.
Take a pound of new butter in large mass, & put it on a spit of wood to roast: when it begins to be a little hot, take powdered sugar & twice as much cinnamon as sugar, & sprinkle it on the butter that roasts on the fire, until it makes a very thick crust , then it will be enough.

Take oranges cut in two, & sprinkle sugar & cinnamon thereon, & put them on a grill with a little fire, & cast a little melted butter thereon until you see that the sugar is melted: then put again sugar & cinnamon, & butter, & make the fire a little bigger, & put another time sugar & cinnamon, until you see that it's through the orange. [Ouverture de Cuisine]

For the first service.
Guinea fowl boiled with oysters, & cardoons, Spanish salad.
Roast bustard. Tart of blanc mangier.
Boiled leg of mutton.
Sweet kid, & roasted oranges.
Marrow of beef in pottage.
Suckling pies of partridges.
Fat roasted veal in adobe. Roasted heron.
Hare in pottage.
Cold venison pie.
Roasted crane with olives. Boiled partridge
with capers. Roasted crane bird.
Roasted boar. Breast of veal
stuffed and boiled.
Roasted mutton & remorasque.
Boiled redressed veal. Roasted plovers.
Stag in pottage. Capon in Hungarian
pottage. Roasted water pegasine.
Little birds in pottage.
Roasted duck in dodine sauce. [Ouverture de Cuisine]

First service. Strained peas, herring, salted eels, black oyster broth, an almond broth, napkins, a gruel of pike and eels, cracklings, a green stew of eels, pies of silver. [Le Menagier de Paris]

First service. Beef pies and rissoles, black beet, a stew of lampreys, a German meat broth, a Georgian meat broth, a white fish sauce, an arbalester. [Le Menagier de Paris]

First service. A German broth, a head of cabbage, smoked eels, turnips, beef pies, coarse meat. [Le Menagier de Paris]

First service. White beets with capons, roast goose with sciaena and chitterlings, pieces of beef and mutton, a Georgian stew of hares, veal, coneys. [Le Menagier de Paris]

First service. Strained peas, salted eels and herring, leeks with almonds, coarse meat, a yellow broth, a game stew, sea fish, oyster stew. [Le Menagier de Paris]

First service. Three sorts of soup, whole capons in a white broth, a cauldron of [things dug up--root vegetables?(JH)], venison in soup, loach and eels cut lengthwise on top. [Le Menagier de Paris]

First service. Cooked apples, etc., as above. [Le Menagier de Paris]

First service. Strained peas, thick soup, oyster stew, a white sauce of pike and perch, thick soup of cress, herring, fat peas, salted eels, loach in water. [Le Menagier de Paris]

First service. Strained peas, herring, thick soup, salted eels, oysters, a salmi of pike and carp. [Le Menagier de Paris]

First service. Cooked apples, fat figs, Grenache wine, cress and mint, strained peas, shad, salted eel, herrings and fat peas, a white broth over perch, and dried perch in a sauce over fried fish. [Le Menagier de Paris]

First service. Strained peas, herring, salted eels, a stew of black oysters, almond broth, napkins, a gruel of pike and eels, cracklings, a green stew of eels, silver pies. [Le Menagier de Paris]

[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]

beans
cinnamon
broth
rabbit
seafood
turnips
tenche
olives
beef
marrow


[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:47>. Accessed on October 19, 2019, 5:04 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:190>. Accessed on October 19, 2019, 5:04 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:194>. Accessed on October 19, 2019, 5:04 am.




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