Bright green soup of eels
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 "Bright green soup of eels". [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:

Bright green soup of eels. Skin or scald them, and cook them in wine and water. Crush bread and parsley, with just a bit of saffron in the greens (to make it bright green), and soak in your broth. Crush ginger steeped in verjuice, and boil everything together. You can add good cheese cut into little cubes if you wish.



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]

[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
wine
bread
parsley
saffron
broth
ginger
verjuice
cheese


[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:74>. Accessed on March 30, 2020, 9:12 am.




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