[Sca-cooks] Swan recipes

[JIMCHEVAL at aol.com]

We edge into some nuances here. Taillevent's recipes - including the  
corrupt versions which came out in the fifteenth century - are generally  
considered medieval, though I agree their whole ethos is dangerously close to  
being Renaissance (which is one reason I've been looking at all the food BEFORE  
Taillevent, in search of something that truly was fully medieval food). But 
also  the Plantagenets were a French dynasty and I don't know that the 
differences  between the two cultures were as established as they would become. 
(I don't know  if the London statutes were still written in Anglo-Normand, 
but they certainly  were for a long time.)
 
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 8:14:43 P.M. Pacific Standard Time,  
alexbclark at pennswoods.net writes:

I  assumed that we were still talking about the British swans, so I
didn't  specify that these are the English sources. BTW, I also forgot
to mention  that the menus that I was studying were medieval,  not
renaissance.