[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.
SECOND COURSE
Peacocks, swans, herons, young rabbits with spiced sauce, partridges with
sugar."
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 1/22/2013 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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