Le Ménagier de Paris a été imprimé aux frais et par les soins de la Société des Bibliophiles françois. Il en a été tiré vingt-quatre exemplaires sur grand papier. The Good Wife’s Guide (Le Ménagier de Paris). ‘You said that you would not fail to improve yourself according to my teaching and correction, and you would do. Le Menagier de Paris. After these matters it is desirable to tell you of various general terms relating to cookery of any quality, and then you will be shown how to.

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When the meat is cooked, take it out and put the stock in another pot, but be careful to strain out any pot-scrapings or bits of bone; then have egg yolks beaten for a long time with verjuice and powdered spices, and pour into the pot from above while stirring, then make your soup.

Item, with the pheasant from which you remove the tail, save back two or three feathers for when it is roasted, but serve it with them. Verjuice and Poultry Soup. West Virginia University Press.

Ménagier de Paris

Item, note that the best soup there is, is cheek of beef washed in water two or three times, then boiled and well skimmed. It includes sexual advice, recipes, [2] and gardening tips. In the same way you can make Cold Fish Galantine, except that you do not add water left from cooking peas, because this does not keep long, but you do add fish grease.

Le Menagier includes a variety of different types of recipes; soups, preparations for meats, eggs, fish, sauces, beverages, pastry, tarts, and so on. Take a thigh of muttonand grease or marrow of beef or veal chopped small and onions chopped small, and set to boil and cook in a well-covered pot in a small amount of meat stock or other liquid, then put to boil in it spices, and a little vinegar to sharpen it, and arrange it in a dish.


But it seems to me that the color would be better if the bread was toasted, as toasted bread and saffron together make green and parsley also makes green. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women.

Minstrels eight francs, without the spoons and other gifts to them during the meal; and they will play also on the day of inspection and acrobatics [51]. Half a quarter-pound of long pepper, four sous.

Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. CHICKS as large as pullets in July, should be killed two days before, and roasted, flamed, eaten with the must always made from wine, verjuice and plenty of sugar.

Take seven eggs and remove the whites from two and put those fe a bowl, and break all the others and beat with the two extra yolks, and fry; and it will be yellow.

Roast the best, etc. Pies should be roomy and the meat should have plenty of room inside. Again, if you have ce beef, cut it very small, then grind a little bread dampened with verjuice and put through a strainer; put on a dish with powdered spices on top.

After you have added and adjusted by the right amounts and quantities, so that you have half as much onions as blood, and a quarter as much suet as blood, and then when your black puddings are filled with this, put them to cook in a pan in the water from the lights, and prick with a pin when they swell, or otherwise they will burst. Previous Post Previous Post. At the sauce-maker’s, three half-pints of cameline for dinner and supper and a quart of sorrel verjuice.

A washerwoman for braiding [47]. River ducks a la dodine, tench both in soups and molded with hot sauce [8] 26, fat capons in soup with chicken-fat and parsley. Cooked in water, it is eaten with mustard: Freshwater fish the best you can get and saltwater fish, jellied eels, stuffed fish in hot sauce, tench in soup, crayfish, bream pies and plaice in water. TENCH is cooked in water or baked, and eaten with verjuice.


Note that the spices must be ground before the bread. There are three kinds of beet-leaf soups according to cooks who speak of them, white, green, and black. Item, it is good in pie. Take out all the whites and beat the yolks, then put some sugar in a frying-pan and let it melt, and then fry your yolks in it, then put on a plate, with sugar on them.

PERCH should be cooked in water without being scaled, and then skinned: Item, cretonnee of new peas, you will find it in the next chapter. Item, “carrelet” are good fried in flour and eaten with green sauce. Hippocras two quarts, and this is more than enough as is said above of the Grenache, two hundred wafers and supplications [another sort of wafer or waffle JH ].

Le Ménagier de Paris – Wikipedia

And thus they do it now and pigeons too. Tench soup, decorated fricassee, sugared milk with bread-crusts, boar’s tail in hot sauce, capons a la dodine, salmon and bream pies, plaice in water and fried bread-slices and meat tarts.

Item, a cook and his varlets who will cost two francs to hire, without their other rights, but the cook will pay the varlets and porters, and as they say: Chopped [vegetables], thin pancakes, little sausages, endive, fried loach, browned [vegetables], congers and turbot with sugar [or cypress, depending on which version of the manuscript you like]; Lombardy tarts, jellied eels.

The best roast etc.

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