TO SERVE TRIPE IN YELLOW SAUCE
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 "TO SERVE TRIPE IN YELLOW SAUCE". [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:

TO SERVE TRIPE IN YELLOW SAUCE. You may have it raw, or cooked. If raw, put them on to cook in a pot with water and without salt, and elsewhere cook a piece of beef leg or thigh without salt. And when the two pots are boiling, add the liquid from the beef to the tripe pot and cook the tripe longer than the beef; and when the tripe is almost cooked, add some bacon, and let it boil and cook together: and at the point where the tripe is ready to be taken out of the pot, add saffron, and when the saffron has made it yellow enough, remove the tripe, and add salt to the water if you wish. If you buy it cooked, parboil in the stock without salt; and then proceed as above.



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]

tripe
salt
beef
pork
saffron


[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:558>. Accessed on November 19, 2019, 9:38 pm.




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