Jim Chevallier - How to Cook a Peacock: Le Viandier: Medieval Recipes from the French Court

by

Translated by Jim Chevallier

SECOND EDITION

Copyright 2004, 2007 byJim Chevallier

All rights reserved,including the right of reproduction in any form.

Although the author andpublisher have made every effort to ensure the accuracy andcompleteness of this translation and any additional informationcontained in this book, we assume no responsibility for errors,inaccuracies, omissions, or any inconsistency herein. In addition,the reader is reminded that this is a translation of an historicaldocument. Any attempt to adapt these recipes from a previous erafor modern use is done at the reader's sole and completeresponsibility and risk.

To contact the translator,e-mail:

Visit www.chezjim.com for the most currentinformation.

Published by Chez Jim Books at Smashwords

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Table of Contents

NOTE: The headings for the Viander itselfare as in the original transcription.

No page numbers are applicable for thiselectronic edition.

NOTES AND GLOSSARIES

Old French terms left untranslated

Non-standard uses of familiar Frenchwords

Unusual ingredients

LE VIANDIER

To Make White Brewet Of Capons

To Make Fish Blancmange

To Make White German Brewet

To Make Salamine

To Make Brewet Georget

To Make Fish Gran

To Make Cinnamon Brewet With Meat

For That Of Fish

To Make A Cretonne Of New Peas

To Make Thin (Fasting) Pottage

To Make Spanish Cretonne

For Fish Cretonne

To Make Green Brewet

To Make Fish Brewet

For Covered Brewet

To Make Civet Of Hare

For Lark Gran

For Shrimp Gran

To Make Chaudum

To Make Mustard Soup

For Partridge Trimolette

For Seyme

For Gibelet Of River Bird

For Larded Boil of rabbit or poultry

For Brewet Rapp

To Make Venison In Soup

Venison Of Deer

Venison Of Wild Boar

To Make A Sorvige Of Eels

To Make A Mock Grenon

To Make Cold Sage

To Make Red [Dish]

To Make A Violet [Dish]

For Jelly

To Make Vinaigrette

Bousac

Geese Treason-Style

Rice

Fish Arbalesty

Galantine

Larded Milk

To Make A Morterel

Poussin Sabourot

Quail Brewet

For Fried Cream

For Haricoq

Wild Boar Head Cheese

Lamb Shoulder

For Moteaulx

Stuffed Poussins

To Make Sturgeon

Meat Sturgeon

To Make Pheasant And Peacocks In FullDisplay

To Make Fayenne

For Cele Preserve For Four

To Make A Potful

For Fish Fraze

Holy Water

For Steamed Poussins

Almond Irson

Eggs Roasted On The Spit

Meat Vintage

Fried Fresh Butter

Coulis

To Make Coulis

Fish Coulis

Another Coulis

Blanched Barley

For Potted Pastie

Gallimaufrey

Fricassees

Beef Pastie

Pastie With Warm Sauce

Veal Pastie

Pastie Of Capons

Pastie Of Halebran Capons

Pastie Of Capons

Chicken Pastie With Sauce Robert

Pigeon Pastie

For Ringdove [Pastie]

Mutton Pastie With Welsh Onion

Blackbird Pastie

Sparrow Pastie

Wild Duck Pastie

Kid Pastie

Gosling Pastie

Partridge Pastie

Rabbit Pastie

Hare Pastie

Stag Pastie

Wild Boar Pastie

Lorais Pastie

Marrow Pastie

Mullet Pastie

Bream Pastie

Trout Pastie

Eel Pastie

Conger Eel Pastie

Turbot Pastie

Red Mullet Pastie

Goatfish Pastie

Shad Pastie

Salmon Pastie

Lamprey Pastie

Cow Pastie

Leg Of Lamb Pastie

Common Tart

Two-Faced Tart

Dolphins

Make Oblongs

Jacobine Tart

Bourbonnaise Tart

Covered Tart

Talmouse

Two Faced Tart

Jacobine Tart

Apple Tart

Raw Pear Pastie

Bourbonnaise Tart

Darioles Of Cream

Cameline

My Ladys Sauce

To Make Poitevin Sauce

Jance

Garlic Sauce With Milk

Red Garlic Sauce

Garlic Sauce With Mustard

Small Wine Sauce

Dodine

Dodine Of Verjuice

Jeans Must

Saupiquet

Chaudum

Shad Sauce

Another Shad Sauce

Sauce With Must

White Beets

Milled Beans

Leeks

Onion Soup

Heads Of Cabbage

Gourds

To De-salt Soups

To Remove The Burnt Taste From All Soups

Boiled Large Meat Like Beef, Sheep, Pig

Sheep Bristle

Larded Boiled Meat

Wild Kid

Fresh Wild Boar

Capon And Veal With Herbs

Civet Of Singed Veal

THICK SOUPS

Pork Chaudin

Cretonne Of Peas

New Bean Cretonne

Cretonne Of Poultry

Almond Cretonne

Gran Of Small Birds

White Brewet Of Capons

Hare Bousac

Houdet Of Capons

Civet

Civet Of Hare

Civet Of Rabbit

CHAPTER ON ROASTS

Roast Pig

Roast Veal

Veal's Caul

Roast Mutton

Kid And Lamb

Goose

Roasted Hens

Boiled Fresh Wild Boar

Fresh Venison

Pigeons

Assorted Small Birds

Turtle Doves

Peacock

Storks

Pheasants

Bittern, Cormorant

Heron

River Ducks

Stuffed Suckling Pig

Stuffed Poultry

To Gild [The Poultry]

Mock Grenon

For A Fish Jelly

Warm Sauce

Chicken Shaken With Ginger

Fromanty

Fish Jelly With Meat Scum On It

Hundred Dishes Of Jelly

Lamprey

Cold Sauce

Mouthfuls of Rice

MEATS AND SOUPS FOR LENT

Beginning Of Fish

Green Sauce

Civet Of Oysters

Roast Pike With Chaudum

Flans And Tarts

Flemish Chaudeau

Coulis Of Perch

Blancmange

Fresh Water Fish

Lamprey

Cresme

Porpoise

Gurnard And Red Mullets

Mackerel

Salmon

Salt Water Fish

Cod

Cuttlefish And Cockles

UNBOILED SAUCES

Cold Sauce

BOILED SAUCES

Black Pepper

Yellow Pepper

Poitevin Sauce

Jance

Green Verjuice

[DRINKS]

Clairet

Hypocras

Spices Used In The Present Viander

AFTERMATTER/MEALS

Of the feast served in the wood by the seathe sixth day of June,

for my lord of Mayne, and my lady ofChasteaubrun

Banquet Of My Lord Of Foyes

Banquet Of My Lord Of La Marche

Banquet Of My Lord Of Estampes

Banquet For My Lady

BIBLIOGRAPHY

Did the Frenchking's cook have a big nose? This is one explanation given for thenickname "Taillevent"("Slice-wind") given to Guillaume Tirel, thefourteenth century cook who served two kings (Philippe de Valoisand Charles V), among other luminaries. The portrait on his tombhowever does not show a pronounced proboscis. What is sure is thata cookbook credited to him was long regarded as the firstprofessional French cookbook. The discovery of a similar work thatpredates his birth has not dislodged him from his place in Frenchculinary history, and a famous restaurant in Paris still bears hisname. The work's title, Le Viandier, can only be translatedinto archaic English as "The Viander"or "The Victualler". Though inmodern French viande means "meat", at this time it referredto any food, and so the closest modern sense of the title is, quitesimply, "cookbook". Several very different versions of the bookexist. This translation is of the so-called "FifteenthCentury"version, which is the least coherent and most fragmentaryof the few versions known. The recipes in it range from fairlydetailed explanations, complete with measurements, to cursorysuggestions of how to serve the dish in question (with no realexplanation of how to make it). For a modern reader, theingredients range from the familiar - chicken, eggs, peas, etc. -to the exotic; some would say barbaric: heron, stork, swan . - andyes, peacock.