[Sca-cooks] Late Italian feast
Olwen the Odd
olwentheodd at hotmail.com
Wed Feb 20 13:18:53 PST 2008
(From The Vivendier)
Firstly, to make a Barbe Robert. Get a little clear water and set it to boil with some butter; then add in wine, mustard, verjuice and such spices and as strong as you like, and let everything boil together. Then get your pieces of chicken, put them in and let them boil only briefly; then roast them. Watch that there is a reasonable amount of broth. It should be colored a little with saffron.
In le Grand Cuisinier (1583) there is a mention of a sauce Barbe Robert, sauce already found in le Viandier under the name "taillemaslée" (fried onions, verjus, vinegar, mustard) for roasted rabbit, fry fish and fry egg.
François Rabelais (Circa 1483-1553)in le Quart-Livre, mention: "Robert, the one who invented the sauce Robert indispensable for roast, rabbits, duck, pork, poached eggs..."
la Varenne (1651, French), who uses capers to jazz up the common medieval Sauce Robert. Yum! Mustard, vinegar, capers, green onions and butter, whisked till smooth. Taillevent and friends use it on fish, la Varenne
recommends it on boar and other meats.
> Date: Wed, 20 Feb 2008 15:49:39 -0500
> To: sca-cooks at lists.ansteorra.org
> From: ranvaig at columbus.rr.com
> Subject: Re: [Sca-cooks] Late Italian feast
>> Sauce "bob" and STC are still the favorites though.
> I know Savory toasted cheese, but what is Sauce "Bob"? No spoon teasing now!
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