[Sca-cooks] 1389 list from Duke of Burgundy's feast

[Laura C. Minnick]

On 3/19/2014 11:42 PM, JIMCHEVAL at aol.com wrote:
> It seems that nobody has published the  "comptes de Josset de Halles",
> which are held in departmental archives, but  another work gives this extract
> from 1389 for a meal from the Dukes of Burgundy:
>
> "hens in saffron, pheasants in gold power, braised guinea hens, preserved
> anise and garlic [!] served as comfits, ground barley, spinach in sugar,
> *rousset* [wheat-rye bread?], green wheat, wafers, pots of green ginger, apple
>   verjuice with clove, nutmeg?, hypocras, spice wine and Gascony claret,
> served in  gold hanaps."
>
>
Just as a note- a 'hanap' is a very large goblet (perhaps a 'gob' ;-)  
), made of gold or silver, often ornamented with gems. Not surprised 
that the Duke of Burgundy had one, as he was one of the richest men on 
the Continent. Oh- and garlic is not that unusual. It shows up in 
earlier texts. And nutmeg appears in ypocras recipes. I don't know what 
'rousset' is though. Maybe Bear or Eduardo know?

Liutgard
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