River mallards
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 "River mallards". [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:

River mallards. Pluck it dry, put it on the spit without head or feet, and collect the fat to make the Dodine [Sauce] (to wit, add [almond] milk, wine or verjuice, with some parsley). [Make] long thin grilled sops. Eat it with fine salt.



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]

RIVER MALLARDS. In winter, when young etc.

Item, pluck river mallards dry, then put over the flame: take off the head and throw it away, and leave the feet; then put on the spit with a bread slice below to catch the grease, and put onions in it to fry in the grease. And when the bird is cooked, put bacon and parsley with the bread, and boil it all together and some croutons in it, and the bird in pieces; and it should be eaten with fine salt.

Item, it can be done otherwise. Put onions on the bread as is said, and when the bird is cooked, put on the bread a little verjuice and half wine half vinegar, and boil all together, and then add the croutons. And this last sauce is called Saupiquet. [Le Menagier de Paris]

RIVER MALLARDS. In winter, when young etc.

Item, pluck river mallards dry, then put over the flame: take off the head and throw it away, and leave the feet; then put on the spit with a bread slice below to catch the grease, and put onions in it to fry in the grease. And when the bird is cooked, put bacon and parsley with the bread, and boil it all together and some croutons in it, and the bird in pieces; and it should be eaten with fine salt.

Item, it can be done otherwise. Put onions on the bread as is said, and when the bird is cooked, put on the bread a little verjuice and half wine half vinegar, and boil all together, and then add the croutons. And this last sauce is called Saupiquet. [Le Menagier de Paris]

[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]

ducks
nuts
milk
wine
verjuice
parsley
salt


[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:55>. Accessed on October 19, 2019, 10:53 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:339>. Accessed on October 19, 2019, 10:53 pm.




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