[Sca-cooks] Recipes from 15th and 16th French

[JIMCHEVAL at aol.com]

One obvious source would be the fifteenth century version of Taillevent's  
Viandier (which also includes several menus from the fifteenth century that  
would not have been compiled by Taillevent himself).

I've done my own  translation of this ("How To Cook a Peacock") but if you 
read French it's  available on-line:

_http://books.google.com/books?id=XOoYAAAAYAAJ&printsec=frontcover&dq=inauth
or:pichon+Viandier&hl=en&sa=X&ei=Vm70UOnRC-bmiwKP6YEo&ved=0CDMQ6AEwAA_ 
(http://books.google.com/books?id=XOoYAAAAYAAJ&printsec=frontcover&dq=inauthor:pi
chon+Viandier&hl=en&sa=X&ei=Vm70UOnRC-bmiwKP6YEo&ved=0CDMQ6AEwAA) 

A  number of the recipes in this version are not found in the four 
manuscripts  Scully examined and are probably 15th century interpolations.
 
Jim  Chevallier
www.chezjim.com

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

 
In a message dated 1/14/2013 12:34:19 P.M. Pacific Standard Time,  
park-lady at hotmail.com writes:

I am  working on some research for food from the 15th or 16th Century in  
France.  Trying to put together an idea for a feast with recipes from  this 
period.  any references or recipes would be greatly  appreciated.