SC - RE: sca-cooks V1 #117

Tue May 13 08:01:14 PDT 1997

Greetings,

I've made a start on studying menus as it applies to 14th century France. 
 My overall impressions are:

   The first course/platter would consist of several dishes (removes) that 
were spiced with appetite stimulating herbs and spices.

  The second course would consist of gross meats (ie: cheap meats - simply 
prepared (boiled or roasted)) with sauces and various vegetable dishes.

  The next course would consist of fancier dishes which involved more 
preparation steps and more expensive spices. If more than four courses - 
repeat the fancier dishes/more expensive spices theme for each additional 
course.

  The final course would consist of fruits, nuts, and hippocras (otherwise 
known as leisure food - sit back, relax, pick at the food, drink, talk, 
repeat until tired of sitting.)  8-)  ;-)  :-)

There seemed to be no fewer than four courses, and as many as 10 for 
special occasions and feast days. And each course has its own sweet served 
with it.

I don't have my sources here - but Tavaillent (sp?), Goodman of Paris, and 
le Menagier are my primary sources. Also, I have looked at some of the 
extant menus reproduced in Fabulous Feasts (which I bought for the menus 
and pictures - preferring for the most part to do my own redactions from 
primary reproductions such as Caridoc's Miscellaney).

As to how the cookbook should be sectioned.  I think Meat dishes, Dairy 
dishes, Vegetable Dishes, Sweets, would be good enough for me.  Let the 
person putting the feast together decide which course they want the recipe 
to reside in. Every cook is different.  Appetizers seemed to have had a 
whole different meaning in 14th C. France. Such as dishes using cumin, 
ginger, galingale, and cinnamon.

Kateryn de Develyn
debh at microware.com
- ----------
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From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Mon, 12 May 1997 14:58:38 -0400 (EDT)
Subject: Re: SC - medieval courses

  Ok. I've not made a study of this. So can you give us a synopsis of
  what the "medieval European's view of a course" was? And I don't
  really mean "On the left was the salt cellar, in front of him was
  his plate,..." :-)

I haven't made a "study" of this either.  But I have read a few menus.

To my mind, a period course would be a small meal of mixed and various
dishes.  A multi-course meal would be several of these courses.  Whereas, 
to
the modern taste a course has a different purpose, and therefore each 
course
has a label: appetizer, pasta, fish, dessert, sorbet, entree, etcetera.

	Tibor

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