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A Vinaigrette


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

57. Again, a vinaigrette: and to give understanding to him who will make the vinaigrette let him take pork livers and wash them and then put them on the grill over fair coals until they are cooked enough; and when they are cooked let him put them on fair boards and then slice them into little dice; and then let him take a great deal of onions and peel them and wash them and slice them very small and sauté all of this together in good and fair lard. And for the potage of the said vinaigrette let him take very good claret wine of the best which he can get according to the quantity of the said potage and put in what is needed of beef or mutton broth; and then let him take fair white bread and slice it into fair slices and put it to roast on the grill until it is well browned, and then put it to soak in the said wine and broth; and when it is soaked take spices: white ginger, grains of paradise, pepper - and not too much, a great deal of cinnamon as is necessary, and also salt, then pass and strain all of this through a strainer cleanly and properly, and then put it to boil; and, being boiled, throw in the said sautéed meat. And then serve it when it should be served.

57a. And if it happens that it is not the season in which one can get pork livers, take fair numbles of beef and legs of mutton and wash them, and then spit them and have them roasted very well and properly; and, being well roasted, take them off onto fair and clean boards and then slice them into little dice as is said above of the pork livers; and onions also as is said above, and sauté all together and, being sautéed enough, put them in the potage devised above.

autodoc



Other versions of this recipe:

A Vinaigrette (Le Menagier de Paris)




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