Du Fait de Cuisine by Maistre Chicquart tr by Elizabeth Cook.pdf

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De Fait de Cuisine, Contents (c) E. Cook
http://www.daviddfriedman.com/Medieval/Cookb...
Du fait de cuisine
Beginning and Table of Contents
translated by Elizabeth Cook
[Latin sentence, I think having to do with the faultiness of memory and
the advantages of writing things down.]
Here begins the catalogue of things contained in this little collection
and book called Du fait de cuysine by Master Chiquart, cook for our
most dread lord, the duke of Savoy, in the year of the birth of our savior
Jesus Christ one thousand four hundred and twenty, written by me,
Jehan de Dudens, clerk, citizen of the town of Annessier. And first the
introduction or prologue in which are contained the four principle
causes which must be in all good work, that is, efficient cause, material
cause, formal cause, and final cause; and the divine invocation, to
uphold the saying of the wise man who said, "There where Jesus Christ
is not the foundation, the building falls altogether.
The provision of meat Folio 7
The provision of spices 8
How the cooks should be brought together 9
The provision of cauldrons (?) and other things necessary to the kitchen
9
The provision of fish , both from the sea and from fresh water 16
The provision of cheese , linens, cloths, knives and other necessary
things 17
The making of pastry 18
The organization of the different workers 18
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De Fait de Cuisine, Contents (c) E. Cook
http://www.daviddfriedman.com/Medieval/Cookb...
The first service : a white bruet (no.1) 19
A bruet of Almayn (no. 2) 20
A bruet of Savoy (no. 3) 21
A lamprey sauce for numbles of beef (no. 4) 22
Pastry of well-fattened beef 22
Entremet of boars' heads gilded and armed 23
For the second course 25
Camelin bruet (no. 7) 26
Rosy bruet (no. 8) 27
A blancmange divided into 4 colors all in one dish (no. 9) 28
Lofty entremet of a castle (no. 10 & 11) 30
For the supper 34
A tremollete (no. 12) 34
Chyvrolee of venison (no. 13) 35
Sauce piquant for putting on conies (no. 14) 36
The section concerning the dinner for the next day , and first
a tyolli bruet (no. 15) 36
White leeks (no. 16) 37
Sops from hares (no. 17) 38
Jacobin sops (no. 18) 38
A gravy of small birds and poultry (no. 19) 40
The section on the next day's supper 41
A buchat of conies (no. 20) 41
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De Fait de Cuisine, Contents (c) E. Cook
http://www.daviddfriedman.com/Medieval/Cookb...
Parma tarts (no. 21) 43
[Latin] The treatment of fish with sauce incombentibus 48
A white bruet of fish (no. 23) 49
An arbaleste of fish (no. 24) 50
A bruet of Almayn of fish (no. 25) 51
A bruet of Savoy (no. 26) 52
On what will be served at the second course 53
Flans of almond milk (no. 28) 54
Fish tarts (no. 29) 55
The section on sauces appropriate to both sea and freshwater
fish 56
How fresh sea bream should be served and also salt sea-bream (no. 30)
56
Camelin bruet (no. 31) 57
Rosy bruet (no. 32) 58
A blancmange divided in four colors all in one dish (no. 33) 59
How roast lampreys should be served (no. 27) 59
The supper of the second day for a fish service and its
section ; a brown sorengue of eels (no. 34) 61
A fair boiled-larded of tenches (no. 35) 62
A sauce piquant for either sea or freshwater fish (no. 36) 62
The section on the dinner of fish for the next day 63
A georgé bruet over fried fish (no. 37) 63
A gravy of fish tripes (no. 38) 64
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De Fait de Cuisine, Contents (c) E. Cook
http://www.daviddfriedman.com/Medieval/Cookb...
The section on the supper which follows 65
A bruet of verjuice over fried fish (no. 39) 65
Parma tarts of fish (no. 40) 65
The section on additional dishes and entremets: the service for
the abovesaid two days for whomever would like to do it 67
First the cocade pasty (no. 41) 67
The specification of the sauces with which it should be eaten (no. 42,
43, and 44) 68
Pilgrim capons (no. 45, 46) 70
A calunafree of partridge (no. 47) 72
A calaminée and the cold sage (no. 48 and 49) 73
Nurriz pasties (no. 50 ) 75
Rissoles (no. 51) 76
A hot mengier (no. 52) 77
Shoulders of mutton eaten with their blood (no. 53) 78
Bourbully of young and large wild boar (no. 54 ) 78
And the sauce in which it is eaten (no. 55) 80
Mortoefs (no. 56) 80
A vinagrette (no. 57) 82
A jance (no. 58) 83
An oatmeal bruet of capons (no. 59 ) 83
Endored kids' heads (no. 60) 84
Chopped liver (no. 61) 85
A gratunée of chicken (no. 62) 86
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