[Sca-cooks] Feast Procedural Question

[Barbara Benson]

<snip>
If you are willing to function under the provisions placed upon you then I
wish you the best of luck and offer any assistance I can provide (you have a
great deal more experience than I but I will give you any of the redactions
I have done).

 Since the theme is the _Tres Riches Heures_ of Jean, le Duc du Berry, I'm
looking for good redactions from Talliavent and Menagier, and any other good
French dishes of the era.  <snip>

Greetings,

Most of my work has centered around the Italian/Spanish cultures but I have
a couple of frenchies in my archives. From Menagier I worked out a Chicken
dish that is very, very tasty(IMHO)

Grave or Seyme
Le Menagier de Paris
Grave ou seyme est potage d'hiver. Pelez  oignons et les cuisiez tout
hachies, puis les frisiez en un pot; or convient avoir vostre poulaille
fendue sur le dos et hallee sur le grill au feu de charbon, ou se c'est
veel, aussi; et qu'ils soient mis par morceaulx soit veel, on par quartiers
se c'est poulaille, et les mettez avec les oignons dedans le pot, puis avoir
clou, graine et poivre long, deffaire de verjus et de vin, sans couler,
mettre d'une part: et boulir; puis drecier.

Grave or seyme is a winter pottage. Peel onions and cook them all cut up,
then fry them in a pot; now you should have your chicken split down the back
and browned on the grill over a charcoal fire; and the same if it is veal;
then you must cut them meat into pieces if it is veal, or in quarters if it
is a chicken, and put it into the pot with the onions, then take white bread
browned on the grill and soaked in broth made from other meat; then crush
ginger, cloves, grains of paradise, and long pepper, moisten them with
verjuice and wine without straining this, and set aside; then crush the
bread and put it through a sieve, and add it to the brouet, strain
everything, and boil; then serve.
 To serve 8:
1 Tb Oil
2 Large Onions
2 Breasts, 4 Legs, 4 Thighs
4 Slices of Bread (crust off)
3 Tb Water
Juice of 1 Lemon
3 Tb White Wine
Sachet:
            2 Cloves
            1 Long Pepper (crushed)
            ½ tsp Ground Ginger
            ¼ tsp Grains of Paradise (crushed)
Beef Broth

Brown bread and chicken on grill.
Chop onions coarsely and sauté until tender.
Mix Lemon, Water and Wine in a bowl - soak sachet in mixture.
Soak bread in beef broth; remove bread from broth and mush through strainer
into mixture bowl.
Add chicken, mixture, and sachet into tender onions.
Simmer for one hour.

The lemon is a substitute for verjuice(obviously) I am sure it would be
better with the real thing. I put the spices in a sachet because I did not
want to have to strain all of it after it was cooked (lazy!).
I am afraid I am fresh out of Talliavent.

Glad Tidings,
Serena da Riva