[Sca-cooks] [jp_sca at yahoo.com: Re: what larded milk recipe?]

[James Prescott]

At 09:11 -0500 2004-11-04, Phil Troy / G. Tacitus Adamantius wrote:
> Also sprach Jadwiga Zajaczkowa / Jenne Heise:
>>This is the larded Milk recipe Christopher used. It's supposed to be
>>from Le Viandier de Taillevent. What's interesting is that in this
>>recipe lardons are equated with wine/verjuice for the curdling.
>>
>>Larded milk. Take some [cow's] milk, boil it on the fire,
>>lift it down from the fire, put it on a few coals, and
>>thread in beaten egg yolks. If you wish it for a meat day,
>>take lardons, cut them into two or three bits, and throw
>>them into the milk to boil. If you wish it for a fish day,
>>do not add lardons, but throw in some wine and verjuice to
>>curdle it before you lift it down. Remove it from the fire,
>>put it in a white cloth, let it drain, wrap it in 2 or 3
>>layers of the cloth, and press it until it is as firm as
>>beef liver. Put it on a table, slice it into strips the
>>size of a full palm or three fingers, button them with
>>whole cloves, fry them until they are browned, set them
>>out, and throw some sugar on top.
> 
> I wonder if there's a typo somewhere along the line: in Scully's translation, there's a semicolon between the part about not adding bacon on a fish day, and then the instruction about adding wine and verjuice to curdle. I suspect a better colloquial translation for that passage might be something like, "take lardons, cut them into two or three pieces, and throw them into the milk to boil. If you wish it for a fish day, do not add lardons, but [in any case/either way] throw in some wine and verjuice..."
> 
> In other words, I think maybe there's been a slight shift in the meaning of the word "mais", and it probably isn't an either/or situation.


Certainly possible.  In Pichon & Vicaire's transcription of the
original manuscript there is a comma, and that's the origin of
the translation given above (i.e. there's not a typo in the 
translation as such).  In Scully's transcription of the original 
manuscript there is a semi-colon.  I don't know of any on-line 
image of the original page that we can check to find out which 
transcription is correct.

There are other places in their transcriptions where Pichon & 
Vicaire and Scully do not agree on whether there is a comma or 
a semi-colon in the original.


I've not made the "layt lardé", but I have tried the following
recipe which is "tourtes de layt".


Thorvald