June 12th, 2004, at the Greene County Fairgrounds, Waynesburg, PA
Head cook: James Matterer
Le .j. cours
- white bread.
Sallet - salad of various lettuces, herbs, & fruits. From Curye on Inglish and Sallets, Humbles, & Shrewsbery Cakes.
serving a combined
variation of two period receipts: Salat, from Curye on Inglish; and To
Compound an excellent
Sallet, from Sallets,
Humbles, & Shrewsbery
Cakes. Our recipe is found HERE.
Ingredients: lettuce, spinach, fresh herbs, onion, scallion, red cabbage, cucumber, raisins, walnuts, oranges, lemons, red wine vinegar, olive oil, sugar.
d'Alamaniz - "German
broth." A chicken & onion soup, made with almond milk & spices.
From Du fait de cuisine.
broths were one of the most common dishes in late-medieval French &
English cookery, according to Terence Scully. The flavor of the broth
was a popular combination of onions, almonds, &
spices. Read Scully's translation of the period recipe HERE.
Ingredients: chicken breast meat, onions, olive oil, almonds, beef bouillon, white wine, sour grape juice, ginger, cardamom, black pepper, nutmeg, cloves, mace, saffron, sugar, salt.
NOTE: we are omitting the bacon fat from the original recipe and limiting the meat to chicken breast. Olive oil is being used as a substitute for the bacon fat.
Le .ij. cours
Garroites - carrots cooked in honey. From Le Menagier de Paris.
We are preparing carrots according to the instructions from Le Menagier de Paris, which has them boiled until tender, then cooked in honey. Read Janet Hinson's translation of the original recipe HERE.
Ingredients: carrots, honey.
Benes yfryed - Fava beans, onions, & garlic browned in olive oil & spices. From Forme of Cury.
This is a simple dish of fried beans, onions, &
Read our recipe HERE.
Ingredients: fava beans, onions, garlic, olive oil, cinnamon, sugar, cloves, nutmeg, white pepper, salt.
Saracen Brodo - roasted chicken simmered in wine & fruit. From Libro della cucina del secola XIV.
This dish, with a combination of fresh & dried fruits, is reminiscent of the foods of North Africa, but the inclusion of wine and pork fat in the original receipt indicates that this is a European recipe, given an exotic name to perhaps enhance its appeal. Read our recipe HERE. (Note: we are using white wine as called for in the period recipe, and not the grape juice used as a substitute in this redaction.)
Ingredients: chicken (roasted with salt, pepper, & olive oil), white wine, orange juice, grape juice, dates, raisins, prunes, almonds, apples, pears.
NOTE : the original recipe calls for capon; we are using chicken. We are also omitting the pork fat.
Veneson - venison roasted with bacon. From A Propre new booke of Cokery.
We are following the instructions for roasting venison from A Propre new booke of Cokery, which may be found HERE.
Ingredients: venison, salt, pepper, bacon.
Le .iij. cours
Vermiseaux de cecille - "Sicilian Vermicelli." Vermicelli pasta with grated cheeses. From Le Vivendier.
The original recipe, found HERE, uses a meat broth
for cooking the pasta; we have kept this vegetarian friendly by
substituting a vegetable bouillon.
Ingredients: vermicelli pasta, vegetable bouillon, olive oil, grated parmesan & romano cheese, salt.
Beuf Comme Venoison d'Ours - "Beef to taste like bear." Roast beef accompanied with a black pepper sauce. From Le Menagier de Paris.
This is roast beef, served with a black pepper sauce
designed to make the final product taste like wild bear. From Le Menagier de Paris, the original
recipe with translation may be read HERE.
Ingredients: beef, salt, pepper, bread crumbs, red wine vinegar, beef bouillon, ginger, cloves, cardamom.
NOTE: we will be serving the roast beef with the sauce on the side, for those who may wish to eat their beef plain.
Amplummus - fried apples in cream, eggs, cinnamon, & sugar. From Le Vivendier.
The name amplummus is probably German and is
a combination of the words for "apple" and "mush;" the recipe possibly
originated as a dish for the ill. The original recipe is HERE.
Ingredients: apples, butter, cream, egg yolks, saffron, salt, cinnamon, sugar.
Le .iiij. cours
Gauffres - cakes
© 2004 Gode Cookery
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