Thickened cow's milk
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 "Thickened cow's milk". [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:

Thickened cow's milk. Boil it for an instant, and remove it from the fire. Thread in plenty of egg yolks [directly] or through cheesecloth. It should be very thick and a rather yellow colour, but not too [yellow?]. Poach some eggs in water, and add them without boiling [again].

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]

Thickened Cow' Milk. Let the milk be carefully chosen, as is told above in the chapter on thickened meat soups, and let it be boiled to a simmer, then remove from the fire: then pour slowly into it through a sieve a great quantity of egg yolks, and then grind a handful of ginger and saffron, and put them in, and keep it hot by the fire; then have eggs poached in water and put two or three poached eggs in each bowl, and the milk over them. [Le Menagier de Paris]

[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]


[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]

[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]


[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.
  <>. Accessed on June 3, 2020, 1:03 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on June 3, 2020, 1:03 pm.

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