To make sturgeon mortadella
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make sturgeon mortadella". [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 make sturgeon mortadella. Take three pounds of sturgeon, like above, half an ounce of cinnamon, two nutmeg, a little salt, two ounces of grated parmesan, & mix all together, three egg yolks, two ounces of fresh butter, & when all are well incorporated together, make the sausages, & put to stew with a little water & wine, marjoram, blades of mace, a salted lemon in slices, & butter, & make well boiled together, toasted white bread beneath on the plate: serve the sausages thereon.



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]

sturgeon
cinnamon
nutmeg
salt
cheese
eggs
yolks
butter
sausage
wine
marjoram
mace
lemons
bread


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:109>. Accessed on August 17, 2019, 2:32 pm.




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