Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Tag: The Vivendier

Recipe #19 – Char de porc fresche

Posted on 09/04/201403/28/2022 by Murienne

Pork gently boiled until cooked through and then added to a lite sauce with lots of herbs. This is a very pretty dish and smells and tastes wonderful. I will be making this again… soon.

Read more

Recipe #18 – La Brehee

Posted on 08/22/201403/28/2022 by Murienne

La Brehee – I have seen this dish done a number of different ways online. Some make it a sauce to pour over salted meat, some make it a salted meat and onion paste, like a pate. I have read and reread the recipe and I think that it is closer to a thick onion…

Read more

Recipe #17 – Pignagoscé sur chapons

Posted on 08/14/201403/28/2022 by Murienne

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.

Read more

Recipe #16 – Brouet Vergay

Posted on 07/31/201403/28/2022 by Murienne

Brouet Vergay is aptly titled. The translation is “Gaudy-Green Broth”. It is a brightly colored sauce for the meat of our choosing. The sauce gets it’s color from it’s main ingredient, parsley, as well as egg yolks and saffron.

Read more

Recipe #15 – Soupe crottee

Posted on 07/24/201403/28/2022 by Murienne

Soupe crotte…. worst name ever! It doesn’t sound so bad until you translate it… Dung soup. Terence Scully is kind and calls it Lumpy Sops. Either way the name is unfortunate but the dish was surprisingly taste and very filling.  Don’t let the name or the look of the dish fool you, it is “lumpy”…

Read more

Recipe #13 – Amplummus

Posted on 07/10/201403/28/2022 by Murienne

Amplummus is a creamy  apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver…

Read more

Recipe #12 – Chaudel sur eulx pochiez

Posted on 07/03/201403/28/2022 by Murienne

A Caudel on Poached Eggs – This dish would be a great breakfast dish. Poached egg, toasted bread and a light sauce. Simple, tasty and a great dish to show that the modern palate isn’t so different after all.

Read more

Recipe #11 – Soupe de quaresme

Posted on 06/26/201403/28/2022 by Murienne

Soupe de quaresme or Lenten Sops is a dish that resembles a pea soup served over toast.  Flavored with cumin, wine and saffron it is a nice savory warming dish.

Read more

Recipe #10 – Rys en galles c’on dit “contrefait”

Posted on 06/19/201403/28/2022 by Murienne

“Joke Rice That is Called Counterfeit” is the name of this dish. There was a long tradition of making food that looked like another dish, joke rice falls into that category. This dish has no rice in it at all. It is in fact a pasta dish. Small bits of pasta dough are dried and…

Read more

Recipe #09 – Comminee de Poisson

Posted on 06/12/201403/28/2022 by Murienne

Comminee de Poisson is a mild creamy cumin flavored sauce served with fish. The creaminess comes from the use of almond milk as the base of the sauce. The light flavor keeps it from being too rich for the fish. It is a mild dish that doesn’t test the modern palate as some other sauces…

Read more

Posts navigation

  • 1
  • 2
  • Next
  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme