[Sca-cooks] la Varenne's recipe for turkey

[Stefan li Rous]

<<<  Maybe someone (Anne-Marie???) has this in translated form? If  
not, at
some point, maybe tonight, I'll type it in in French...

Adamantius >>>

Tsk. tsk. You all are trying to make too much trouble for yourselves.

See this file in the FOOD-MEATS section of the Florilegium:
turkeys-msg       (64K) 10/15/04    Use of turkeys in Renaissance  
Europe.
http://www.florilegium.org/files/FOOD-MEATS/turkeys-msg.html

The original French version of the recipe is in that file at least  
twice and here is Adamantius' translation from a Jan. 2001 email.

Apres qu'il est habille' levez  en le brichet et tirez la chair, que
vous hacherez avec graisse, et peu de chair de veau, que vous meslerez
ensemble  avec des jaunes d'oeufs et de pigeonneaux et le tout bien
assaisonne', vous remplirez vostre poulet-d'Inde, avec sel, poivre, clou
battu, et capres, puis le mettez a la' broche, et le ferez tourner bien
doucement, estant presque cuit tirez-le et le mettez dans une terrine
avec de bon bouillon, champignons et un bouquet. Pour lier la sauce,
prenez un peu de larde coupe', le faites passer par le poesle, lequel
estant fondu vous tirirez, et y meslerez un peu de farine, que vous
laisserez bien roussir et delayerez avec peu de bouillon et de vinaigre;
la mettez ensuite dans vostre terrine avec jus de citron, et servez; si
c'est en temps des framboises, vous y en mettrez une poigne'e par  
dessus.

Francois La Varenne, Le cuisinier francois (1654)


After it is dressed raise the breast [the skin?] and pull out the flesh,
that you will chop with fat, and a little veal, that you will blend
together with egg yolks and young pigeons and all well-seasoned, you
stuff your India-hen, with salt, pepper, beaten cloves, and capers, then
put it on the spit, and will make it turn very gently, when it is almost
cooked draw it off and put it in a pot with good broth, mushrooms and a
bouquet. To bind the sauce, take a little chopped bacon, pass it through
the pan, which when melted remove it, and stir in a little flour, which
you will let turn well russet, and dilute with some broth and vinegar;
put then in your pot with some lemon juice, and serve; if raspberries
are in season, put a handful of it them over it.

Francois La Varenne, Le cuisinier francois (1654)

I don't remember if La Varenne is mentioned in this article, but  
those interested in the eating of large birds in our period might  
find it of interest as well:
Turkeys-a-GB-art   (6K) 12/14/05    "On Turkeys and Great Birds" by  
Johnnae llyn
                                        Lewis.
http://www.florilegium.org/files/FOOD-MEATS/Turkeys-a-GB-art.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****