A sauce of partridge
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Recueil de Riom (France, 15th century), entitled "A sauce of partridge". [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:

A sauce of partridge, and of roast chicken when one doesn't have partridge, and of onion chopped as small as one can. And, when you put the partridge over the fire, put a dish under it to catch the grease which falls. And cook the onion with the grease that falls. And take the onion with the grease and take the spices ミ cloves, and ginger, and cinnamon buds if you can find them. And put the onions to cook, if you don't have grease, take a little beef broth with them. And grind the spices and infuse in vinegar and wine. And take a little toasted bread and grind with the spices, and when the spices are ground and the bread, strain it all together. And, when the partridges are cooked, take them and put to cook with the broth a minute or two.



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]

partridges
chicken
onions
grease
cloves
ginger
cinnamon
beef
broth
vinegar
wine
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 "Le Recueil de Riom". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:14>. Accessed on February 27, 2020, 1:24 pm.




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