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Sauce For bourbulleys Of Wild boar

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

55. And to give understanding to him who will make the sauce which belongs with it, he should take his white bread and cut it into fair slices and put them to roast on the grill until they are browned - and keep them well from burning; and then let him have the best clear wine which can be gotten in which to put the said bread to soak, and let him take a little beef or mutton broth without the fat and put in some in measure according to the quantity of it which he wants to make, and also vinegar in measure. And then let him take his spices: white ginger, grains of paradise, cloves - and not too much, and a little pepper, a great deal of cinnamon, a little mace, and two or three nutmegs according to the quantity which he needs, and put in with the bread, and also salt in reason; and then pass all this through a fair and clean strainer. And then put this sauce, thus made, to boil and keep it well from burning; and, being boiled as it should be, put it into fair and clean bowls. And let it be served with the bourbulleys of wild boar.


Other versions of this recipe:

Bourblier of fresh boar (Le Viandier de Taillevent)

Bourbelier of WILD PIG (Le Menagier de Paris)

Bourbelleys of Wild Boar (Du fait de cuisine)

Bourboulleis of Large Boar (Du fait de cuisine)

The 'bourbelier' is the numble (Le Menagier de Paris)

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