[Sca-cooks] Navarre and 16th c French cooking

[Kristen Skold]

Ferdinand of Aragon grabbed the larger chunk of Navarre that was south of
the Pyrenees (around 1512, IIRC.) But the bit that was north (and is now
part of France) was still a separate kingdom until Henry of Navarre became
King of France as well in 1589. We're playing it in the 1570s - after
Henry's marriage to the King of France's sister Marguerite. So, the
cultural ties for us are definitely French, rather than Spanish.

We have three events scheduled for May, August and October. Any
cooking/re-heating I do on site will be done "backstage" on a 2-burner
propane stove. Soups/stews have generally not been part of the menu and I
don't know right now if the guildmistress can supply us with enough bowls
(she has definite ideas about tableware.) So, I need to find recipes that
can be served on plates. Roasts, sweets, any of the interesting
filling-up-the-corners sorts of recipes. I think I need to look at
Chiquart, Vivendier, Le Viandier, Le Menagier de Paris. (I haven't actually
looked at any of these yet, so I know I may find some of them too early to
be useful.) Other suggestions, and suggestions for recipes that have worked
well, eagerly accepted<g>

Thanks for the welcome! I can see that there are plenty of generous,
knowledgeable folk here.

Neassa

At 06:37 PM 12/13/2002 +0000, you wrote:

>First off, welcome to the list!
>
>>This coming season, I'll be running the kitchen for the ambassador from
>>Navarre. Which is how I found this list - wandering about looking for ideas
>>for Southern French cooking from the middle of the 16th century. Any
>>suggestions gratefully accepted - my focus has always been English.
>
>Hmmm... Navarre, IIRC, by the mid 1500s was part of Aragon.  (If anybody's
>got better info, let me know.)  You'd do just as well using Spanish sources
>from the same time period: de Nola, Granado, et al.  Plenty of tasty stuff
>there.  When are you planning to do this shindig, and what sorts of things
>are you looking to make (stews, roasts, sweets)?  There's a number of us who
>have worked extensively with these sources, and who would be more than happy
>to send you stuff.  All you have to do is ask!
>
>Vicente
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>
>
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