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le

  Viandier

    de

      Taillevent



 

 



[blank page]

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Here begins the

food provider

of taillevent the master cook

of the King of France

in which are contained the

things that follow


And firstly: [Page 13]


1. To de-salt all manner of pottages.

2. To remove the burnt taste of scorched pottages.

3. Large cuts of boiled meat.

4. Mutton haricot.

5. Larded boiled meat.

6. Wild red deer and roe deer venison.

7. Boar venison.

8. Capons with herbs.



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THICK POTTAGES [Page 15]


9. Pork intestine.

10, 11. Cretone of new peas and of new beans.

12. Chicken cumin dish.

13. Almond cumin dish.

14. Cassia soup.

15. Georgie soup.

16. Russet soup.

17. Vinegar dish.

18. Ragout of small birds.

19. White capon soup.

20. Hare bisque.

21. Capon houdons.

22. German soup.

23. Chicken hotchpotch.

24. Subtle English soup.

25. Verjuice soup.

26. Bright green soup.

27. Grape dish.

28. Veal ragout.

29. Hare ragout.

30. Rabbit ragout.


[The following are absent]

Mutton and beef with greens.

Leg of pork with Grape [Sauce].

Capon with verjuice.

Capon and shin of beef with Yellow [Sauce].

Salted leg [of pork], chine and large intestines, with peas or leeks.

Fresh leg [of pork] grilled with leeks, eaten with Hot Pepper [Sauce].



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ROASTS [Page 20]


31. Pork.

32. Veal.

33. Calf mesentery.

34. Mutton.

35. Kids. Lambs.

36. Stuffed piglets.

37. Geese.

38. Pullets.

39. Capons. Young female chickens. Young male chickens.

40. Rabbits.

41. Fatted capons.

42. Hares.

43. Bourblier of boar.

44. All venison.

45. Pigeons.

46. Small birds. [larks, quails, thrushes]

47. Plovers. Woodcocks.

48. Partridges.

49. Turtledoves.

50. Peacocks. Swans.

51. Pheasants.

52. Storks.

53. Herons.

54. Bustards and cranes.

55. Mallards.

56. Great bitterns.

57. Cormorants.

58. Spoonbills.

59. Teal.

Little bitterns. [absent]



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SUBTLETIES [Page 25]


60. Faulx grenon.

61. Small giblets.

62. Frumenty.

63. Slices.

64. Millet.

65. Stuffed chicken.

66. Decorated rice.

67. Subtlety of a swan reclothed.

68. Cold Sage [Sauce].

69. Souse [Sauce].

70. Fish jelly. Meat jelly.

71. Fresh lamprey.

72. Lamprey in galantine.


THICK POTTAGES WITHOUT MEAT [Page 29]


73. Fish cumin dish. [see also # 93]

74. Bright green eel soup.

75. Loach stew.

76. Chowder with pike.

77. Soringue.

78. Saracen soup.

79. Oyster ragout.

80. Mustard sops.

81. Egg stew.

82. German soup.

83. Thickened milk.

84. Green egg soup.

85. Yellow Sauce.

86. Perch stew.

Fish pepper stew. [absent]

Provençal milk. [absent]



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FOR INVALIDS [Page 33]


87. Pullet mash.

88. Dew water.

89. Flemish caudle.

90. Barley gruel.

91. Perch mash.

92. Capon white dish.

93. Fish cumin dish. [see also # 73]


FRESHWATER FISH [Page 35]


94. Large pike.

95. Pike.

96. Bass.

97. Barbels.

98. Freshwater shad. [see also # 129]

99. Shad-like carp. [may refer to the second part of # 98]

100. Perch.

101. Tench.

102. Bream. [see also # 146]

103. Rudd.

104. Eels.

105. Trout.

106. Small kind of eel.

107. Loach.

108. Gudgeon.

109. Minnows.

110. Bleaks. [see also # 131]

111. Small lampreys.

112. River lampreys.

113. Crayfish. [see also # 138]

Chub. [absent]

Dace. [absent]

Roach. [absent]



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ROUND SALTWATER FISH [Page 39]


114. Porpoise.

115. [Red] gurnards. Red mullet. [Grey] gurnards.

116. Conger.

117. Stockfish.

118. Dogfish.

119. Salmon.

120. Mackerel.

121. Grey mullet.

122. Cod.

123. Haddock.

124. Grampus.

125. Garfish.

126. Small dogfish.

127. Hake.

128. Salmon trout. [see also # 148]

129. Saltwater shad. [see also # 98]

130. Fry.

131. Sea bleaks. [see also # 110]

132. Smelt.

133. Sturgeon.

134. Cuttlefish.

135. Oysters.

136. Mussels.

137. Scallops.

138. Crayfish. [see also # 113]

Lampreys. [absent, but see # 71]

Whiting. [absent]


FLAT SALTWATER FISH [Page 43]


139. Plaice.

140. Flounder.

Whale. [absent, but see # 124]



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141. Soles.

142. Ray.

143. Turbot.

144. Brill.

145. John Dory.

146. Sea bream. [see also # 102]

147. Dab.

148. Salmon trout. [see also # 128]

Sancte [?]. [absent]

Small plaice. [absent, but see # 139]

Tuna. [absent]


[OTHERS] [Page 45]


149. To make flans and tarts in Lent.

150. Watercress greens.

151. Of other small pottages.

To make other flans and tarts. [absent]

To make pies in a pot. [absent]


UNBOILED SAUCES [Page 47]


152. Cameline [Sauce].

153. Garlic Cameline [Sauce].

154. White Garlic [Sauce].

155. Green Garlic [Sauce].

156. Garlic [Sauce] for fresh herring.

157. Barbe Robert [Sauce]. [see also # 207]

Garlic [Sauce] including the husk. [absent]

Good Jance Sauce with garlic, for cod. [absent]

Grape [Sauce]. [absent, but see # 214]

Green Sauce. [absent, but see # 215]



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BOILED SAUCES [absent]


Yellow Pepper [Sauce]. [see # 223]

Black Pepper [Sauce]. [see # 208]

Milk Jance [Sauce]. [see # 209]

Ginger Jance [Sauce] without garlic. [see # 213]

Garlic Jance [Sauce]. [see # 212]

Poitevin [Sauce]. [see # 220]


[NOTES ON SPICES & HERBS] [Page 48]


158. Spices needed for this viandier.

159. Herbs for giving a green colour.

160. Liquids for soaking spices in.


REMEDIES FOR WINES [Page 49]


161. To improve and redden must or new wine for early sale.

162. To keep wine from becoming ropy and being troubled.

163. To cure ropiness in all wines.

164. To cure wine turned ropy.

165. To cure wine turned ropy or which smells fusty, musky or spoiled.

166. To cure wine turned sour.

167. To cure wine turned fusty.

168. For wine which has the vigour broken.

169. To clarify red wine in winter.

170. To clarify red wine.


[POTTAGES] [Page 53]


171. Here is how you make the pottage called menjoire.

172. Laces of white capon meat.

173. Crayfish stew.



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174. Meat rosy.

175. Partridge trimolette.

176. Soup of red deer testicles in deer hunting season.

177. Quiche flans.


GILDED DISHES [Page 57]


178. [Gilded chickens with quenelles.]

179. Helmeted cocks.

180. Parma tarts.

181. Golden toasts.


[DESSERTS AND OTHER THINGS] [Page 59]


182. Parti-coloured white dish.

183. Larded milk.

184. Milk tarts.

185. Large and small crisps.

186. [Stuffed tubes.]

187. Marrow fritters and rissoles.

188. Paupiettes.

189. Diapered.

190. Taille.

191. [On fish days.]

192. Lenten slices.

193. Norse pies.

194. Lorey pastries.

195. Hedgehogs.

196. Spanish pots.

197. Stuffed mutton shoulders.

198. Mottes and mangonels.

199. Swans reclothed in their skin.

200. Peacocks.

201. Sauce for a fatted capon.



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PAINTED SUBTLETIES [Page 65]


202. [The Swan Knight.]

203. A tower.

204. To make the image of saint George and his virgin.

205. To make the image of saint Marthe.

206. Lighter subtleties.



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