LE MENAGIER DE PARIS PDF

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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It includes sexual advice, recipes, [2] and gardening tips. Cook your meat, then fry it in fat, then grind grain, ginger, etc. Subtle Broth from England. Item, note that commonly any soup which is on the fire will boil up and over on to the said fire until you add salt and grease to the pot, and then it will not. And first bread browned on the grill, ground and sieved; and at serving, put three or four pieces of your meat in the bowl and the soup over, and sugar on the soup.

Le Ménagier De Paris

Strained peas, salted eels and herring, leeks with almonds, coarse meat, a yellow broth, a game stew, sea fish, oyster stew. You can tell the age of a hare by the holes under its tail, for it has as many holes as years. And note that as soon as you see your soup is sticking, do not stir it at all but take it immediately off the fire and put in another pot.

Cut the mutton in pieces, then wash and put to cook in water, then grind plenty of parsley and bread, and sieve, and put in the pot with spices.

Frumenty, venison, browned [vegetables] of various kinds, olives and fat capons a la dodine, cream fritters and sugared fried bread slices, forcemeat in menager galantine 26, a jelly of capons, coneys, chicks, young rabbits and pigs. The evening before, or early in the morning, take six calves’ heads without skinning, and scald them in hot water like a pig, and cook them in wine, and add a half-litre of vinegar and some salt, and let it boil until the meat comes off the bone; then let the heads cool and remove the bones.

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Item, at supper, meat salted in the morning, cooked in water and scallions, be it beef or mutton. Newsletters Comment Print this page. Frumenty, venison, pears and nuts. Inverted, in hot sauce like padis. Have some plaice prepared and washed, then dried, pressed between two towels and fried and put in a dish and two in another: At the chandler get torches and candles at three sous a pound, with two sous six deniers on returns.

Ménagier de Paris

Beef pies and rissoles, black beet, a stew of lampreys, a German meat broth, a Georgian meat broth, a white fish sauce, an arbalester. And when it is ready, sprinkle over it a spice known as red coriander and some seeds of the pomegranate with sugared almonds and fried almonds, placed at the bottom of each bowl. Put onions on the bread as is said, and when the bird is cooked, put on the bread a little verjuice and half wine half vinegar, and boil all together, and then add the croutons.

And we start with these because they are the first grown of the year, then April, and then down through the year to grape-harvest, Christmas and Easter [58]. Item, you cut it up and split it like a pig, along the back, and sometimes roast it on the spit in its skin, and then eat with a hot sauce such as sauce brule in winter.

And the other kitchen equerry or his helper will go with the the cook pwris the butcher, the poulterer, the grocer, etc. Item, you should know that it is unlikely for peas or beans or other soups to stick to the bottom of the pot, if the burning logs do not touch the underside of the pot while it is on the fire.

The Good Wife’s Guide (Le Ménagier de Paris)

Part 7 – Autres potages qui sont a espices et non lians pages More pottages. In their introduction, Gina L. Capon pies, cold sage soup, stuffed shoulders of mutton, pike in broth, venison with boar’s tail, crayfish. Item, to keep your soup from sticking, stir it to the depths of the pot and watch that the burning logs do not touch it, and if it has already begun to stick, you must immediately change it into another pot.

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Routledge Research in Museum Studies. Take cooked freshwater crayfish also means lobsters: And if desired, fry a part of that which was parboiled, and this ray will keep well for eight days.

Little sugared tarts and sugared milk, medlars, shelled nuts, cooked pears and sugared almond. Fresh beef tongue should be parboiled, skinned, larded and roasted, and eaten with a cameline sauce. 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.

Capons, partridge, coneys, plovers, stuffed pigs, pheasants for the lords [14]jelly of meat and fish. Animals and Hunters menagjer the Late Middle Ages: The young rabbits must be skinned, cut up, parboiled, put in cold water and larded: Venison, smothered rice, capon pies, meagier flans, meat tarts, jellied eels, fruit, ds, waffles and claret [15].

Salted SHAD is cooked in water and eaten with mustard, or in wine and eaten with scallions. Item, of a wild boar the head, the flanks, the backbone, the numbles, the four hams; that is all.

GrecoChristine M. Excerpts from The Good Wife’s Guide — “You said that you would not fail to improve yourself according to my teaching and correction, and you would do everything in your power to behave according to my wishes.