Swans reclothed in their skin
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Swans reclothed in their skin". [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:

Swans reclothed in their skin. Blow them, scald them, slit them along the belly, skin them, and remove the carcasses. Roast the carcasses on a spit and glaze them (while turning) with batter of beaten egg white and egg yolk. Remove them from the spit, let them cool, and (if you wish) clothe them in their skin. Have little wooden skewers put in the neck to hold it upright as if it were alive. At a feast [serve] in the second course.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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[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]


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Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:197>. Accessed on April 18, 2019, 1:29 pm.

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