CHEZ JIM
BOOKS |
How To Cook a Peacock: LE VIANDIER
Medieval Recipes by Taillevent |
Taillevent's fourteenth century Le Viandier is one of the earliest European cookbooks. It exists in at least four different versions. How To Cook a Peacock is Jim Chevallier's translation of the so-called Fifteenth Century version. It includes introductory notes and a detailed index.
These are just a few of the many (more or less detailed) recipes in Taillevent's Le Viandier - translated by Jim Chevallier as How To Cook a Peacock. For more, click on the image to download a preview and/or buy the book - or click HERE to download the book for $5.99!
White Brewet Of CaponsOr poultry or veal, it is best to boil it and take the broth, once it is cooked, and to put it aside. Blanch the almonds, and crush them, and soak them in the broth of the poultry, capons or veal, and then strain the almonds through a cheesecloth, and take a reasonable quantity of powdered white ginger, and infuse with verjuice and white wine, and put a large quantity of large lumps of sugar to boil. When it is boiled, put the broth separately in a nice pot and also the meats (that is, the poultry, capon or veal), and, when serving it, put your meats in a dish with your broth. |