Flanders Peasants revolt themed event with a French feast. Event: Drums of War IV Menu 1st Course Lightly Dressed Salad Greens Bread & Butter (sweet & savory) 2nd Course Blancmanger (Chicken & Rice) Black Porray (Fried Spinach & Bacon) 3rd Course Numbles of Beef in Lamprey Sauce (Beef loin in gravy) Rice for a Meat…
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Menu: 100 Years War
100 years war event theme so the menu featured English vs. French dishes with dessert bringing peace. Event: Drums of War III Menu 1st Course – English Salat – A lightly dressed salad of lettuce, spinach & herbs. Losenges Fryes – Fried bread Clarrey (non-alcoholic version) – Spiced white grape juice Click HERE for the documentation for…
Gyngerbrede
English ginger candy Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when…
Crispels
English fried dough Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth. – Forme of Cury My Version I made a pastry…
Apple Muse
English apple sauce. Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it…
Barley Frumente
English boiled grain. To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe…
Fylettys en Galentyne
English roasted pork and sauce Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork,…
Recipe #14 – Brouet d’allemaigne de char…
Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.” I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…
Intro to Cooking Vivendier
Cooking Vivendier is a 66 week cooking journey. Each week (more or less) I will post about a new recipe from “The Vivendier” that I have made. I will include pictures, the original recipe (english translation), my method and notes on how it turned out and how I might do it differently next time. For…