MC Logo

Search Results

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Cretone of new peas. Cook them almost to mush, drain them, and fry them in lard. Boil cow's milk for an instant and soak your bread in the milk. Crush ginger and saffron, steep in the milk, and boil. Take chickens cooked in water, quarter them, fry them, and add them to the milk to boil. Withdraw it to the back of the fire and thread in plenty of egg yolks.


Other versions of this recipe:

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Cratones (A Noble Boke off Cookry)

Cretone of new beans (Le Viandier de Taillevent)

CRETONNEE of New Peas or new beans (Le Menagier de Paris)

CRETONNEE on a fish day; fry tench (Le Menagier de Paris)

Crotoun (Forme of Cury)

Cruton (Fourme of Curye [Rylands MS 7])