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Third 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 "Third 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:

Third service. Roast pompano, fried whiting, porpoise sprinkled with water and frumenty, thin pancakes and rich pasties. To end: figs and grapes, hippocras and wafers, as is told 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]

For the third service. Tarts of blanc mangier, May butter, & eat it with camaline, & sugar paste: & look out well to drink malvoisie or Spanish wine without sugar. [Ouverture de Cuisine]

Third service.
Redressed wood fowl pies.
Cold roasted bustard. Pheasant pie.
Molded blanc mangier.
Dressed, molded jelly.
Cold roasted wild swan.
Pork jelly.
Redressed partridge pie.
Cold roasted guinea fowl.
Partridge pie, roasted crane.
Oysters in pottage, pigeon pies.
Bologna sausage. Boar pies.
Mushrooms in pottage. Roasted stag.
Boiled sturgeon. Goat pies.
Leg of Mayence.
Boiled Boar hurres.
Heron pie. Boiled potato.
Stag pies. Lace jelly.
Anchovies. Bustard pies.
Trout in adobe. Lobster.
Guinea fowl pie. Larded jelly.
Hulpe pie. Roasted oysters.
Bittern pie. English brenne.
Seulette in adobe. Duck pie.
Egret pie. Turbot in adobe.
Sturgeon cafiade. Hare pie.
Smoked beef tongue. Roasted
Boar. Red deer in adobe. Mushroom fritters,
Crane pie. Boiled piece of Boar.

All the cold roasted venison was with gilded feet, & all the redressed pies gilded, & carrying banners.

All the lords were defrayed, each came to the palace seeking their raw meat, & all that they had need, spices & sugar. [Ouverture de Cuisine]

Third service. Frumenty, venison, browned apples and Spanish peas and young lampreys, roast of fish, jelly, lampreys, congers and turbot with green sauce, bream in verjuice, fried bread slices, meat tarts and a large side-dish. [Le Menagier de Paris]

Third service. Tench in soup, portioned fricassee, bread-crusts in milk with sugar, boars' tails in hot sauce, capons a la dodine, salmon and bream pies, plaice in water, fried bread slices and meat tarts. [Le Menagier de Paris]

Third service. Frumenty, venison, browned [vegetables], fish jelly, fat capons a la dodine, fish roast, fried bread slices and meat tarts, jellied eels, crayfish, thin pancakes and little sausages. [Le Menagier de Paris]

Third service. Capon pies a la dodine, smothered rice, boar's tail in hot sauce, fried bread-slices and sugared meat tarts. [Le Menagier de Paris]

Third service. Roast of bream, galantine, swan, caponized falcon, jelly, portioned fricassee, plaice in water, turbot with cypress [herb], cream tarts, lampreys in hot sauce, browned [vegetables], smothered rice, etc, [Le Menagier de Paris]

Third service. Capon pies, pike and eels in a crust, lettuces, tubers and an arbalester, fish, thin pancakes and little sausages. [Le Menagier de Paris]

Third service. Capon pies, cold sage soup, stuffed shoulders of mutton, pike in broth, venison with boar's tail, crayfish. [Le Menagier de Paris]

Third service. Venison with frumenty, pies of turtle-doves and larks, tarts, crayfish, fresh herrings, fruit, claret, small pastries, wafers, pears, shelled nuts. [Le Menagier de Paris]

Third service. The finest and best roast that you can get, white pies, "larras"[?], loach with "waymel", crayfish, perch in parsley and vinegar, tench in soup, jelly. [Le Menagier de Paris]

Third service. Roast the best, etc., smothered rice, tarts, fried bread slices and meat tarts, salmon and bream pies, a hotpot. [Le Menagier de Paris]

Third service. Frumenty with porpoise, rich pasties and roast mackerel, pompano in a roast and thin pancakes, oysters, fried dried fish with a crisp pastry of pike. [Le Menagier de Paris]

Third service. Frumenty with porpoise, browned apples and Spanish peas and young lampreys, a roast of fish, jelly, lampreys, congers and turbot in green sauce, bream in verjuice, fried bread slices, meat tarts and the side-dishes: then Dessert, the Final Service and the Extras. [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]

porpoise
pie
paste


[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:77>. Accessed on October 25, 2014, 4:42 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:192>. Accessed on October 25, 2014, 4:42 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:196>. Accessed on October 25, 2014, 4:42 pm.



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