Faulx grenon
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 "Faulx grenon". [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:

Faulx grenon. Cook some [chicken] livers, chicken gizzards or veal meat in wine and water, chop it very small, and fry it in lard. Crush ginger, cassia, cloves and grains_of_paradise, and steep in wine, verjuice, beef broth and broth from the livers, gizzards and veal. Add plenty of egg yolks, sieve onto your meat, and boil well together. Some add a bit of bread and saffron. It should be very thick, a rather yellow colour, and sour with verjuice. When setting it out in bowls, put cassia powder on top.



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]

To make false guernon - If you want to make false guernon take the livers and the gizzards, then chop small, grind bread and temper with broth, and put to boil, and after add beaten egg yolks and saffron, temper with wine, and then fry, and add milk, and chop meat in the crest, and put to boil, and stir all day, and then add the eggs and saffron, and mix in a bowl, and add ground cinnamon, ginger and cloves thereon. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

[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]

chicken
liver
veal
wine
lard
ginger
cinnamon
cloves
grains_of_paradise
verjuice
beef
broth
eggs
yolks
bread
saffron
podour


[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:60>. Accessed on November 20, 2019, 4:52 am.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:10>. Accessed on November 20, 2019, 4:52 am.




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