Taille
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 "Taille". [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:

Taille. Take unpeeled almonds, wash, crush very well, and steep in beef broth, wine and verjuice. Add spices as for Meat Rosy and Diapered, except that you need more cassia and cinnamon. You need chicken and veal fried in lard, and sufficient sugar. It should be sweet with sugar.



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]

Cxiiij - Tayle3. Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to the potte ; take Fygys and Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, and caste hem on a morter, grynd hem as small as thou my3t, temper hem vppe with thin (Note: Thine) Mylke, draw hem thorw a straynoure, also chargeauntly as thou my3th; caste it in a clene potte, do it to the fyre; take Datys y-taylid a-long, and do ther-to; take Flowre of Rys, and draw it thorw a straynoure, and caste ther-to, and lat it boyle tylle it be chargeaunt; sette it on the fyre; take pouder Gyngere and Canelle, Galyngale; temper with Vynegre, and caste ther-to Sugre, or hony; caste ther-to, sesyn it vppe with Salt, and serue forth. [Two Fifteenth-Century Cookery-Books]

Teal. Like river mallard. [Le Viandier de Taillevent]

Tayle. Take a lytyll milke of almonds drawyn up with wyn & do hit in a pott do ther to figes reysens & datys cut and sygure & good pondys boyle hit up colour hit with safron & messe hit forth. [Recipes from the Wagstaff Miscellany]

[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]

nuts
beef
broth
wine
verjuice
cinnamon
chicken
veal
lard
sugar


[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:190>. Accessed on November 19, 2019, 8:35 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:114>. Accessed on November 19, 2019, 8:35 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:67>. Accessed on November 19, 2019, 8:35 pm.




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