How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
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About this ebook
In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Le Viandier has survived in at least four different versions. Now Jim Chevallier has translated the so-called Fifteenth Century version, making it available to recreational medievalists, food historians and students of medieval life.
The "How to Cook a Peacock" series now also includes "How to Cook an Early French Peacock" (from the early medieval period) and "How to Cook a Golden Peacock" (from the same century as Taillevent's work, but decades earlier).
Jim Chevallier
Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His most recent work is "Before the Baguette: The History of French Bread".He began food history with an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own.He has been both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects). It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years.
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Book preview
How To Cook A Peacock - Jim Chevallier
How To Cook a Peacock:
Le Viandier
by
Taillevent
Translated by Jim Chevallier
SECOND EDITION
Copyright © 2004, 2007 by Jim Chevallier
All rights reserved, including the right of reproduction in any form.
Although the author and publisher have made every effort to ensure the accuracy and completeness of this translation and any additional information contained in this book, we assume no responsibility for errors, inaccuracies, omissions, or any inconsistency herein. In addition, the reader is reminded that this is a translation of an historical document. Any attempt to adapt these recipes from a previous era for modern use is done at the reader's sole and complete responsibility and risk.
To contact the translator, e-mail: jimchev@chezjim.com
Visit www.chezjim.com for the most current information.
Published by Chez Jim Books at Smashwords
Smashwords Edition, License Notes
This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
Table of Contents
NOTE: The headings for the Viander itself are as in the original transcription.
No page numbers are applicable for this electronic edition.
NOTES AND GLOSSARIES
Old French terms left untranslated
Non-standard uses of familiar French words
Unusual ingredients
LE VIANDIER
To Make White Brewet Of Capons
To Make Fish Blancmange
To Make White German Brewet
To Make Salamine
To Make Brewet Georget
To Make Fish Grané
To Make Cinnamon Brewet With Meat
For That Of Fish
To Make A Cretonnée Of New Peas
To Make Thin (Fasting) Pottage
To Make Spanish Cretonnée
For Fish Cretonnée
To Make Green Brewet
To Make Fish Brewet
For Covered Brewet
To Make Civet Of Hare
For Lark Grané
For Shrimp Grané
To Make Chaudumé
To Make Mustard Soup
For Partridge Trimolette
For Seyme
For Gibelet Of River Bird
For Larded Boil of rabbit or poultry
For Brewet Rappé
To Make Venison In Soup
Venison Of Deer
Venison Of Wild Boar
To Make A Sorvige Of Eels
To Make A Mock Grenon
To Make Cold Sage
To Make Red [Dish]
To Make A Violet [Dish]
For Jelly
To Make Vinaigrette
Bousac
Geese Treason-Style
Rice
Fish Arbalesty
Galantine
Larded Milk
To Make A Morterel
Poussin Sabourot
Quail Brewet
For Fried Cream
For Haricoq
Wild Boar Head Cheese
Lamb Shoulder
For Moteaulx
Stuffed Poussins
To Make Sturgeon
Meat Sturgeon
To Make Pheasant And Peacocks In Full Display
To Make Fayenne
For Cele Preserve For Four
To Make A Potful
For Fish Fraze
Holy Water
For Steamed Poussins
Almond Irson
Eggs Roasted On The Spit
Meat Vintage
Fried Fresh Butter
Coulis
To Make Coulis
Fish Coulis
Another Coulis
Blanched Barley
For Potted Pastie
Gallimaufrey
Fricassees
Beef Pastie
Pastie With Warm Sauce
Veal Pastie
Pastie Of Capons
Pastie Of Halebran Capons
Pastie Of Capons
Chicken Pastie With Sauce Robert
Pigeon Pastie
For Ringdove [Pastie]
Mutton Pastie With Welsh Onion
Blackbird Pastie
Sparrow Pastie
Wild Duck Pastie
Kid Pastie
Gosling Pastie
Partridge Pastie
Rabbit Pastie
Hare Pastie
Stag Pastie
Wild Boar Pastie
Lorais Pastie
Marrow Pastie
Mullet Pastie
Bream Pastie
Trout Pastie
Eel Pastie
Conger Eel Pastie
Turbot Pastie
Red Mullet Pastie
Goatfish Pastie
Shad Pastie
Salmon Pastie
Lamprey Pastie
Cow Pastie
Leg Of Lamb Pastie
Common Tart
Two-Faced Tart
Dolphins
Make Oblongs
Jacobine Tart
Bourbonnaise Tart
Covered Tart
Talmouse
Two Faced Tart
Jacobine Tart
Apple Tart
Raw Pear Pastie
Bourbonnaise Tart
Darioles Of Cream
Cameline
My Lady’s Sauce
To Make Poitevin Sauce
Jance
Garlic Sauce With Milk
Red Garlic Sauce
Garlic Sauce With Mustard
Small Wine Sauce
Dodine
Dodine Of Verjuice
Jean’s Must
Saupiquet
Chaudumé
Shad Sauce
Another Shad Sauce
Sauce With Must
White Beets
Milled Beans
Leeks
Onion Soup
Heads Of Cabbage
Gourds
To De-salt Soups
To Remove The Burnt Taste From All Soups
Boiled Large Meat Like Beef, Sheep, Pig
Sheep Bristle
Larded Boiled Meat
Wild Kid
Fresh Wild Boar
Capon And Veal With Herbs
Civet Of Singed Veal
THICK SOUPS
Pork Chaudin
Cretonnée Of Peas
New Bean Cretonnée
Cretonnée Of Poultry
Almond Cretonnée
Grané Of Small Birds
White Brewet Of Capons
Hare Bousac
Houdet Of Capons
Civet
Civet Of Hare
Civet Of Rabbit
CHAPTER ON ROASTS
Roast Pig
Roast Veal
Veal's Caul
Roast Mutton
Kid And Lamb
Goose
Roasted Hens
Boiled Fresh Wild Boar
Fresh Venison
Pigeons
Assorted Small Birds
Turtle Doves
Peacock
Storks
Pheasants
Bittern, Cormorant
Heron
River Ducks
Stuffed Suckling Pig
Stuffed Poultry
To