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faulx Grenon

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

Faulx grenon. Cook some [chicken] livers, chicken gizzards or veal meat in wine and water, chop it very small, and fry it in lard. Crush ginger, cassia, cloves and grains_of_paradise, and steep in wine, verjuice, beef broth and broth from the livers, gizzards and veal. Add plenty of egg yolks, sieve onto your meat, and boil well together. Some add a bit of bread and saffron. It should be very thick, a rather yellow colour, and sour with verjuice. When setting it out in bowls, put cassia powder on top.


Other versions of this recipe:

To make false guernon (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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