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Tournament Of Chivalry
Brandywine, MD April 18-20
Feast
by Lady Tirzah MacCrudden

Starter:
Garlic Tort / Torta d’agli
Cold Beef Soup / Beuf Froit

First Course:
Haricot of Lamb / Hericot de Mouton
Asparagus in cream
Fresh Bake Bread

Second Course:
Pork with Slavic cooking sauce (Garlic sauce)
Gnocchi / Se Uvoi i Gnocchi
Little Leaves & Fennel / Delle Foglie Minu te
Applesauce / Pumata

Third Course:
Tuna / Ton
Semolina Dish / Cemolella Ciciliana
Onion Tart / Torta de Schalogne o de Cepolle

Postre
Pistachio Cream / Cream of Pistaches


Starter
Garlic Tort / Torta d’agli
The Medieval Kitchen 241 / 76
Toy li agli e mondali e lessali; quando sono coti metili a moglio in aqua freda e poy pistali e metili zafrano e formazo assay che sia fresco e lardo batuto e specie dolze e forte e distempera con ova e mitili ova passa e poy fa la torta
Take garlic and peel them smooth, once they are cooked, put then to soak in cold water, then mash them and add saffron and fresh cheese and lardo and sweet and strong spices and mix with eggs and add raisins and put in a tart.

Cold Beef Soup / Beuf Froit Early French Cookery 108 / 3-B
If you have any cold beef, cut it very thin; then grind a little bread soaked in verijuce and strain it into a plate, and spice powder over top; heat over coals. It is good for three pople. / Managier de Paris, 145-46 /57

First

Haricot of Lamb / Hericot de mouton
The Medieval Kitchen 235 / 40
Deseciez-le par petties pieces, puis le mettez pourboulir une onde, puis le frisiez en sain de lard, et frisiez avec des oignons menus mincies et cuis, et deffaites du bouillon de beuf, et mettez avec macis, percil, ysope et sauge, et faites boulir ensemble.
Cut in into small pieces, then boil it for a moment, and fry it in lard, and fry with it some onions finely cut up and cooked, moisten with beef broth, and mace, parsley, hyssop, and sage, and boil it together.


Asparagus in cream The French Cook 100 / 79
Cut them very small, and leave nothing but the green; fry them with butter very fresh or melted lard, parsley and chibol, or a bundle of herbs. After that stove them a little with new cream, and serve, if you will, with a little nutmeg.


Bread Made by Lord Frederich Von Teufen

Second
Pork with Slavic cooking sauce (Garlic sauce)
Cuoco Napoletano
Salsa O Sapore Sclavonesco, ho Vero Agiata:
Piglia noce bone he pistale he, quando serano piste, meteli dento quellq quantita de aglio che tu vorai; da poi piglera una molica ddde pane bianco he fallo stare a moglio in brood, he repista, poi distempera cum bordo; he fa scudelini cum de sopra pipero; se la vorai ghialda, pone zaffrano; se la voriapavonaza, pon uva negra o cerese – dico, del suco.
Nota che, pisando noce ho vero amandole, sempre se debe pistando ponere una guta de aqua fresca ho rosata nel mortaro.
Get good walnuts and grind them, when ground, add in as much garlic as you wish; then get a crestless loaf of white bread and sock it in broth, grind it again and distemper it with broth; make up small bowls with pepper on top if you want yellow, add saffron; if you want it peacock-blue, add black grapes or cherries - I mean, their juice
Note that in grinding walnuts, or even almonds, you should always add a drop of fresh water or rosewater in to the mortar as you grind


Gnocchi / Se uvoi i gnocchi The Medieval Kitchen 229 / 9
Togli lo casscio fresco e pestalo: poscia togli la farina et intridi con tuorla d’uova a modo di migliacci. Poni il paiuolo al fuoco con acqua e quando bolle, poni lo triso in su inuno taglieri, fallo andare colla cazza nel paiuolo, e quando sono cotti , poni sopra li taglieri e getta su assai cacao grattugiato.


Little Leaves & Fennel / Delle Foglie Minute The Medieval Kitchen 230 / 19
Togli spinacci e triplice biete, scielglili bene e fa bollire. Poi le cave, e battile col coltello fortement: poi togli petroselli,finocchi, anesi, cipolle, e battile e tritale col coltello e soffriggi con olio bene; e prendi alter erbe minute e soffriggile insieme e mettivi uno poco d’acqua e lassa bullire, e mettivi del pepe e de le specie; e da mangiare.
In cuesto modo si possono ponere ….. / And at this point you can add……


Applesauce / Pumata Cuoco Napoletano
Piglia amandole he pistale tanto quanto se po, he fane latte; Poi piglia dece ho12
pome cotte he, como serano cotte, pistale molto ben he passale par la seta he
miscola cum lo latte ded amoldolehe cum uno poco de aqua rosata he azucaro; he
fa cocere questo latte cum le pome tanto che ognni cosa sia spissa; poi leva dalo
focho he fane menestre.
Get Almonds, grind them thoroughly and make milk, then get 10-12 cooked apples, grind them up and sieve them, mix them with the almond milk and little rosewater and sugar and cook the mixture until it is thick, then take it off the fire and make up dishes of it

Third
Tuna / Ton
The Medieval Kitchen 240 / 70
Ton est un poisson qui est trouve en la mer ou estan marinaulx des parties de Languedoc, et n’a auncunes fors l’eschine, et a dure pel, et se doti cuire en eaue et se mengue au poivre jaunet
Tuna is a fish from the sea or in the bay of Languedoc, it has no backbone and has tough skin, and cooked in water and served with Poivre Jaunet
Povore jaunet ou aigrette / Yellow sauce TMK 247/109
Prenez gingember, safren,puis preignel’em pain rosty deffait d’eaue char (et encores vanult mieux la meigre eaue de choulx), puis boulir, et au boulir mettre le vinaigre.

Semolina Dish / Cemolella Ciciliana Cuoco Napoletano
Falla cocer in brood grasso, ponendola a pocho apocho nela pignata, menaando continuamente cum lo cughiaro; he falla bullire per spacio de meza hora supra le braxe longed al focho; poi fa le menestrehe meteli sopra caso he specie. Alla Quaresima la po fare cum latte de amandole he zucaro he qaua rosata
Cook the semolina in fat broth, adding it little by little to the pot, stirring constantly with a spoon; boil it for half an hour on the colas away from the fire, then dish it up and put cheese and spices on top. During Lent you can make this with almond milk, sugar and rosewater

Onion Tart / Torta de Schalogne o de Cepolle The Medieval Kitchen 241 / 77
Se tu voy fare torta de queste do cosse, toy quale tu voy e fay ben allessare. Pone prima l’aqua fuora ben con stamengena e po’ le bati finalmente e toy lardo fino e batillo bene; toy l’ova e caxo frescho e zafrano e bati insiema e fay la torta.
If you were to make a tort of these two things, take the one you want and boil it well. First remove the water well with a ? and mince finely add fine lardo and mince well take egg and fresh cheese and saffron and mix together and add to tart.


Postre
Pistachio Cream Cream of pistaches
The French Cook 85
Take one handfull of Pistaches stamped, and a quart of milk, boil it with a implement of metal, which you shall mix with it. When it is almost sod, allay six yolks of eggs with our Pistaches, and a little butter very new, put it all in a pan with store of sugar and little salt. If you will, you may put in it Musk or Amber also, with much sugar but very little Musk. Beat all well together, and serve garnished with flowers.


Bibliography:
“The French Cook” Francois Pierre La Varenne Englished by I.D.G.
“The Neapolitan Recipe Collection: Cuoco Napoletano” Terernce Scully
“The Medieval Kitchen: Recipes rom Frace and Italy” Odili raaadon, Fracoise Sabban,
Silvano Serventi /Translated by Edward Schneider

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