[Sca-cooks] Le menagier

[Phil Troy / G. Tacitus Adamantius]

Also sprach Jadwiga Zajaczkowa / Jenne Heise:
>Ok, if someone is familiar with either Le Menagier in the original or
>another translation than Janet Hinson's... the menus in Hinson's
>translation repeatedly refer to 'cold sage soup'. But there's no direct
>recipe for this. Can I safely assume it is the cold chicken in sage
>sauce being referenced?
>
>I'm doing a treatise on sage and so I'm checking out the various
>documents and recipes mentioning it.

I think it's likely. If I remember correctly (and with the caveat 
that I probably read this in the Larousse Gastronomique, which, while 
full of errors, tends to be right about French cooking and eating 
habits), "soup", or anything that absolutely has to be translated 
into modern English as "soup", is a more modern term than the date of 
Le Menagier.

I don't have it in French, but it might be that the cold hens in sage 
sauce constitute a pottage when chopped into bite-size chunks and 
served with sauce in a bowl.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

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