[Sca-cooks] Le Viandier Spice Question

[Johnna Holloway]

This same recipe appears in Barbara Wheaton's Savoring the Past
The French Kitchen and Table from 1300 to 1789. See pages
249-250. She includes her modern version there as well.

Johnnae

James Prescott wrote:

>For Cynara and Anahita:
>
>
>The footnote is to Pichon & Vicaire's version of the Bibliothèque
>Nationale MS of Viandier.
>
>The text being footnoted on page 26 reads:
>
>"BRESME. Soit cuite en eaue, mengié à la saulce vert, en rost au
>verjus, ou en potaige poudrée de fine poudre d'espices(6), au sel
>menu."
>snipped
>
>NOTE: "Thrés. de sant." is Thrésor de santé, 1607 edition.
>
>Thorvald
>
>
>  
>