Thrush with their Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Thrush with their 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:

Thrush with their Sauce. Get thrush, clean them and roast them; for their sauce get almonds and blanch them, grind them up as much as you can and combine with them a good amount of [ground] sandalwood and distemper this with verjuice and a little broth, adding in sugar and cinnamon, then strain everything; bring this sauce to a boil and pour it over the thrush. If you do not like this sauce, when the thrush are done get lemon juice and strong sweet orange juice, or pomegranate juice, with mild spices; mix these together and pour the mixture on the thrush while they are very hot.



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]

gamebirds
nuts
sandalwood
verjuice
broth
sugar
cinnamon
lemons
oranges
pomegranates


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:60>. Accessed on October 19, 2019, 4:58 am.




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