How to Cook A Peacock: Le Viandier - Medieval Recipes by Taillevent
A new translation of the 15th century version of Taillevent's LE VIANDIER, one of the first professional cookbooks. Includes recipes for heron, stork, peacock, eel, lamprey, etc., as well as more standard modern fare like veal, pork and chicken.
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almond milk assorted spices beef broth blancmange boil Brewet browned bread Burgundy wine butter cameline capons Chaudumé cheese Civet cloth clove cook in water Coulis Cretonnée dish dodine duke’s powder eels egg yolks fish fried cream Fry in lard frying pan galanga garlic gild ginger and assorted Grané Grate ginger grill hare hypocras infuse with verjuice Infuse with vinegar jelly lamprey lard and beef little saffron long pepper marjoram meat mortar Once onion ounce of ginger ounce of true paradise seed parboil parsley Pastie Take peacocks pepper pieces Pigeons pint poultry livers poussins purée of peas quarter pound red Burgundy wine roast saffron for color salt to taste scald shad skin soup spit strain stuffing Taillevent Take pike Take veal Take white tart thicken thin slices true cinnamon Venison vinegar white bread white ginger white wine Wild Boar wine and verjuice young rabbits