First platter
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 platter". [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 platter. Game stew, hens with herbs, a broth of verjuice and mint, a [?something with spikes or spines, possibly a sea-cucumber(JH)] of [or in (JH)] a bacon gruel, pike and loach in water, salted young lampreys and red mullet.



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]

First platter. Grenache wine and toast-rounds, veal pies, pompano pies, black-puddings and sausages. [Le Menagier de Paris]

First platter. Pies of veal chopped small in grease and marrow of beef, pompano pies, black-puddings, sausages, forcemeat, and rich pies de quibus. [Le Menagier de Paris]

First platter. Capons with herbs, a cominy, daguenet [?Danish (JH)], peas, loach in yellow sauce, venison in soup. [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]

chicken
herbs
broth
verjuice
mint
cucumbers
pork
seafood


[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:63>. Accessed on November 19, 2019, 8:34 pm.




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