[Sca-cooks] Swan recipes

JIMCHEVAL at aol.com JIMCHEVAL at aol.com
Tue Jan 22 17:40:44 PST 2013

Taillevent recommends the second, which is where it appears in one of the  
fifteenth century recipes following the (very corrupt) published edition of  
his Viandier from that century:

"Banquet Of My Lord Of La Marche  
And  Firstly 
Vinaigrette,  cretonnée of lard, brewet of cinnamon, venison with clove. 

Peacocks,  swans, herons, young rabbits with spiced sauce, partridges with  
Jim  Chevallier

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France  

In a message dated 1/22/2013 5:30:30 P.M. Pacific Standard Time,  
alexbclark at pennswoods.net writes:

In most  sources there is just one place for swans, which is in the
first course.  

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