Hen With Bird Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Hen With Bird 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:

Hen with bird sauce. Remove the feathers and wash it like I told you to. Put it on a skewer like the capon. While being roasted, make the sauce; grab some wine, if you barely have any wine, then use water from boiling beef or regular water; add some bread; cook it, pass through a strainer it, add apples and grapes; once the hen is roasted, take it down from the skewer, cut it in the sauce, add some saffron, black pepper and ginger. This should be more sour than sweet food. They call it bird sauce for its wildness. Chefs nowadays put almonds into it, but it is not a necessity.



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]

chicken
birds
wine
beef
bread
apples
grapes
saffron
pepper
ginger
nuts


[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 Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:175>. Accessed on October 16, 2019, 5:55 am.




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