A 10th century Middle Eastern chicken dish from al-Warraq’s Baghdadi cookbook.
Recipe #20 – Paste en pot
This is an odd dish. It is a paté made from the meat of your choice, spices and bread. The texture is not what we recognize as a modern paté. The meat in the dish is chopped instead of being ground and it gives the dish a less than smooth feel. That all being said…
Recipe #17 – Pignagoscé sur chapons
If you don’t like liver this dish is not for you. I however do like liver so I enjoyed the dish. It is twice cooked chicken with a thick sauce of liver, red wine and strong spices.
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…
Recipe #04 – Cretonnee de pois nouveaux
Cretonnee of New Peas is a thick creamy dish of peas and chicken. It is lightly seasoned and thickened with mild ingredients like white bread, milk and egg yolks. It is a bright spring green dish in which the peas are the star.
Recipe #01 – Barbe Robert
I have decided to begin this journey with The Vivendier’s first recipe. This recipe is for a mustard sauce that in this case is used to cook chicken.