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Tables of Contents for The Medieval Kitchen
Chapter/Section Title
Page #
Page Count
Foreword
ix
Georges Duby
Preface
xiii
Acknowledgments
xv
Abbreviations
xvii
Histories and Tales from the Kitchen
1
34
Medieval Cooking Today
35
12
Some Menus
47
3
Note on the Presentation of the Recipes
50
1
Soups and Pasta: Potages
Soups and Pastas in Broth
51
15
Split-pea or Dried Fava Bean Soup
53
1
Herb Soup
54
1
Winter Squash or Pumpkin Soup
55
1
Chickpea Soup
56
1
Zanzarelli
57
1
Lasagne
58
2
Meat Ravioli in Broth
60
2
White Ravioli or Dumplings with Sugar
62
1
Cheese Gnocchi
63
1
Extemporaneous Soup
64
1
Almond-Milk Soup
65
1
Porees/Porrate and Vegetables
66
14
White Poree
66
1
White Porrata with Almond Milk
67
2
Green Poree with Swiss Chard
69
1
Green Poree for Days of Abstinence
69
1
Watercress Poree
70
1
Black Poree
71
1
Tredura (Hashed Leeks)
71
2
``Little Leaves'' and Fennel
73
2
Asparagus with Saffron
75
1
Sauteed Mushrooms with Spices
76
1
Fresh Fava Beans with Herbs
76
1
Puree of Dried Young Fava Beans
77
1
Lentil Puree
78
1
Pumpkin or Winter Squash Soup
79
1
Roast Onion Salad
79
1
Meats Cooked in Sauce
80
21
Le Menagier's Civet of Hare
80
1
Civet of Hare or Rabbit
81
1
Sweet-and-Sour Civet of Venison
82
1
Chicken Ambrogino with Dried Fruit
83
2
Chicken with Fennel
85
1
Chicken with Verjuice
86
1
Limonia, or Chicken with Lemon
86
1
Romania, or Chicken with Pomegranate Juice
87
1
Brouet of Capon
88
1
``Saracen'' Chicken
89
1
Squabs with Almonds and Spices
90
1
Grave of Quails
91
2
Seyme of Veal
93
1
Haricot of Lamb
93
2
Lamb Ausoerre
95
1
Sardamone: Lamb Saute
95
1
Carbonata
96
1
Fegatelli: Pork-liver Bundles
97
1
A ``Vinaigrette'' without Vinegar
98
3
Roasted Meats
101
16
Roast Kid with Sauce of Gold
102
1
Parsley-studded Lamb or Mutton
103
1
Roast Shoulder of Lamb with Pancetta
104
1
Stuffed Suckling Pig
104
2
Porchetta, or Inside-out Suckling Pig
106
1
Cormary: Roast Loin of Pork with Red Wine
107
1
Bourbelier of Wild Boar in Spiced Sauce
108
1
Spit-Roasted Hare
109
1
Roast Rib of Beef
110
1
Round-Steak Rolls
111
1
Roast Beef Tongue
112
1
Roast Stuffed Quail
113
1
Roast Goose
113
2
Chicken with Orange Sauce
115
1
Roast Capon with Jance Sauce
115
2
Fish
117
16
Innkeepers' Escabeche
117
1
Sweet-and-Sour Fish
118
1
San Vincenzo's Day Grilled Eel
119
3
Marinated Trout in Carpione
122
1
Roast Shad
123
1
Chaudume of Pike
123
2
Grilled Mackerel
125
1
Inside-out Stuffed Fresh Sardines or Anchovies
125
2
Grilled Fish with Herbs and Spices
127
1
Poached Fresh Tuna with Yellow Sauce
128
1
Dover Sole with Bitter Orange Juice
128
1
Skate with Garlic Sauce
129
1
Salt Cod with Garlic Sauce
130
1
Cuttlefish in Black Sauce
130
2
Grilled Oysters
132
1
Pies and Tarts
133
1
Savory Pies and Tarts
134
22
Garlic Torta
134
1
Onion or Shallot Tart
135
1
Mixed-Greens Torta
136
1
Vegetable-Cheese Tourte from Le Menagier de Paris
137
2
Tourtel: Herbed Egg Tart
139
2
Torta Bolognese, or Herbed Swiss Chard and Cheese Pie
141
1
Everyday Torta
142
1
Rabbit Baked in Pastry
143
1
Kid Pie
144
1
Crustless Lamb Pate
145
1
Veal Pate
146
1
King Manfred's Torta
147
2
``Hungarian'' Torta
149
2
Eel and Spinach Torta
151
1
Eel Torta
152
2
Eel and Roe Tart
154
1
Trout in Pastry
155
1
Sweet Pies and Tarts
156
9
Pumpkin or Winter Squash Tart
156
1
Torta Bianca: White Tart
157
2
Crustless ``Sienese'' Tart
159
1
Dariole, or Custard Tart
159
2
Whole-Pear Pie
161
1
Tiered Dried-Fruit Pie
161
4
Sauces
165
14
Garlic Sauce
165
1
White Garlic Sauce
166
1
Pink Garlic Sauce
167
1
Walnut-Garlic Sauce for Fish
168
1
Summertime Cerulean Blue Sauce
168
1
Green Sauce
169
1
Green Sauce for Boiled Meats
169
1
An Excellent Cameline Sauce
170
1
Tournai-style Cameline Sauce
171
1
Black Sauce, or Poivre Noir
172
1
Yellow Sauce, or Poivre Jaunet or Aigret
172
1
A Peverada That Does Not Mention Pepper
173
1
Jance
174
1
Sauce for Roast Goose or Suckling Pig
174
1
Black-Grape Sauce
175
1
Prune Sauce
176
1
Mustard
177
2
Eggs
179
8
Eggs in Red Wine, or Civet of Eggs
179
1
Eggs with Mustard Sauce
180
1
Stuffed Eggs
181
1
Poached Eggs in Custard Sauce
182
1
Egg Ravioli
183
1
Green Omelette
183
2
Orange Omelette for Harlots and Ruffians
185
2
Entrements, Fritters, and Golden Bread Treats
187
28
Meats in Aspic
188
2
Trout in Aspic
190
2
Marrow Fritters
192
1
Cheese Fritters
193
1
Syrup-dipped Fitters
193
1
Fruit Patties
194
1
The Emperor's Fritters
195
1
An Italian Blancmange in Catalan Style
196
3
An Italian Blancmange from Foreign Parts
199
1
Frumenty: Wheat-berry Porridge
199
2
Rice Pudding with Almond Milk
201
1
Taillis: Dried-Fruit Pudding
202
1
Almond Pudding
202
1
Marzipan Tart
203
2
Marzipan Sweetmeats: Caliscioni
205
1
Crepes
206
1
Medieval Italian ``French Toast''
207
1
Cherry Pudding
208
2
Apple Mousse with Almond Milk
210
1
Spiced Plum Mousse with Honey
211
1
Poached Pears in Spiced Syrup
212
1
Pears in Greek-Wine Syrup
213
2
Other Sweetmeats and Basic Preparations
215
12
Cotignac, or Quince Jelly Candies
215
1
Apple Jelly Candies
216
1
Nucato, or Spiced Honey Nut Crunch
217
1
Candied Orange Rind
218
2
Hypocras, Clare, and Hypocras Powder
220
1
Spice Mixtures
221
1
Almond Milk
222
1
Broths
223
1
Doughs for Pates, Pies, and Tarts
224
3
The Medieval Texts
227
30
Bibliography
257
3
Recipes by Manuscript Source
260
4
A Few Mail-order Sources
264
3
Index
267