Roast Peafowl 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 "Roast Peafowl 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:

Roast peafowl sauce. Boil wine and white bread, pass through a strainer it, add black pepper, saffron, carnation, cinnamon and some honey. Other. You have to roast it. Stuffed chicken, wild roast meat, whole roasted hare, white aspic, pigeon bird. Roast bird stomach, sausage, liver, tongue, hen. These are good. Roast and slice it. White bread, onion, black pepper, vinegar, lemon, salted cucumber, orange, apple slices.



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]

wine
bread
pepper
saffron
cinnamon
honey
chicken
rabbit
pigeons
birds
sausage
liver
onions
vinegar
lemons
cucumbers
oranges
apples


[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:526>. Accessed on December 12, 2019, 12:42 pm.




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