Sea bream
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Sea bream". [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:

Sea bream. Scalded and cooked in water like turbot; eaten with Cameline [Sauce]. Roasted, without scalding; eaten with verjuice. In a pie, scalded and powdered with spices; eaten with Cameline [Sauce].



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]

224. SEA BREAM. The sea bream is eaten boiled with your orange juice, and your broth, and pepper, and ginger if they want it. It is also cooked roasted on the grill with your oil, and then your orange juice, and your pepper, and fried with your oil and orange juice and pepper.

And also in escabeche like the pandora. [Libre del Coch]

[Sea Bream is good roasted and boiled and on the grill and soused in vinegar.] [The Neapolitan recipe collection]

Sea-Bream. It is good boiled and roasted. [Note that any fish should be eviscerated.] [The Neapolitan recipe collection]

[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]

seafood
turbot
verjuice
pies


[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 Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:146>. Accessed on August 23, 2019, 8:30 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:224>. Accessed on August 23, 2019, 8:30 pm.

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:194>. Accessed on August 23, 2019, 8:30 pm.

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:209>. Accessed on August 23, 2019, 8:30 pm.




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