1 hunk fresh herb (sage, rosemary, bay, majoram,...) 1 orange 1 hand towel 1 big bowl
Cut chunks of orange peel. Boil whole herb and peel in 8 c water. Bring around luke warm in a large bowl. Bring a hand towel too.
Green Broth of Egg and Cheese
top"BROUET VERT D'OEUFS ET DE FROMAGE. Prenez percil et un pou de frommage et de sauge et bien pou de saffren, pain tremps, et deffaites de pure de pois ou d'eaue boulie, broyez et coulez: et aiez broy gingembre deffait de vin, et mettez boulir; puis mettez du frommage dedens et des oeufs poches en eaue, et soit vert gay. - Item, aucuns n'y mettent point de pain, mais en lieu de pain convient lart."
"Green Broth of Eggs and Cheese. Take parsley and a little cheese and sage and a very small amount of saffron, moistened bread, and mix with water left from cooking peas, or stock, grind and strain: and have ground ginger mixed with wine, and put on to boil; then add cheese and eggs poached in water, and let it be a bright green. Item, some do not add bread, but instead of bread use bacon."
bunch parsley 2 lb cheddar/gouda (shred) 20 sage leaf 10 saffron thread 10 slices bread or equal bread crumbs 40 veggie boullion cube 4 t powder ginger 2 c white wine 2 doz egg
Boil 40 c water and boullion cubes in a pot. Soak bread in some stock in a bowl. Grind parsley, sage, and saffron in a bowl thoroughly; add a little cheese and the soaked bread and grind altogether. Strain through a strainer into broth. Re-grind what didn't go through and strain again.
Poach eggs in a separate pan.
Mix wine and ginger, add to broth, and bring to a boil over moderate heat; be careful that it does not stick to the bottom. Stir in the rest of the cheese; Add eggs to soup.
Daguenet peas
top"Premiere assiete. Chapons aux herbes, une comminee, poix daguenets, loches au jaunel, venoison aux souppes."
"First platter. Capons with herbs, a cominy, daguenet [?Danish (JH)], peas, loach in yellow sauce, venison in soup."
Redaction by Kateryn de Develyn
4 big bag frozen or 8 small box peas 1 hunk ginger, sliced big 4 c currants 8 TB honey
Bring the peas to a boil with ginger slices. Then just before serving, strain the water and add the currants and honey.
Volaille Rostie
top"OES rosties a 1'aillet blanc en yver, ou a la jance."
"Geese are roasted with white garlic in summer, or served with yellow pepper."
"YELLOW OR BITTER PEPPER. Take ginger, saffron, then take toasted bread soaked in liquid from the meat (and even better is a little cabbage-water), then boil, and when boiling add the vinegar."
Note the translation of the goose recipe says "yellow pepper" and is incorrect. It means a yellow colored pepper sauce. Probably saffron.
Sauce: 8 chicken boullion 1 T powder ginger 10 thread saffron 1 c bread crumbs 1 t black pepper vinegar (white wine)
Put 8 c water and boillion in a pot and warm. Add bread while stirring. Crush saffron. Add ginger, saffron, and pepper to broth. Bring to a boil, add vinegar. Stir well.
Fowl: 2 whole chickens (4 lbs each) 1/2 bunch parsley 2 c almonds 4 chicken boullion cubes
Stuff chickens with almonds and parsley. Put in pans with water and boullion cubes. Bake at 350 degrees.
Mushroom Pastries
top"CHAMPIGNONS d'une nuit sont les meilleurs, et sont petits et vermeils dedans, clos dessus: et les convient peler, puis laver en eaue chaude et pourboulir; qui en veult mettre en paste, si y mette de l'uille, du frommage et de la pouldre."
"MUSHROOMS of one night are the best, and are small and red inside, closed above: and they should be peeled, then wash in hot water and parboil; if you wish to put them in pastry, add oil, cheese and powdered spices."
Based on the redactions of Don Alexandre Lerot d'Avigne and Lady Cordelia fitzRobert of York
2 lb mushroom 1/2 lb gruyere 1/2 lb cheddar 4 T olive oil 1 t salt 8 good grinds of a pepper grinder 1 t powder garlic 1 t powder mustard dough
Bring a pot of lightly salted water to boil. Clean and trim mushrooms. Parboil in boiling water (1 min). Drain mushrooms, pat dry, chop or slice thinly. Add oil, cheese, salt, pepper, garlic, and mustard. Mix well.
Preheat oven to 400 (F). Grease cookie sheet. Cut out 45 5-inch round dough circles. Fill and fold circles, closing with a fork. Pierce top once for vent. Fill pastries and bake at 375 for 1/2 an hour or so on a greased cookie sheet. If the pastry is done, the filling probably is, too. Eat hot or cold.
Helmet Eggs
top"OEUFS HEAUMES. Cassez le bout et vuidiez l'aubun, et le moyeu estant en la coquille, mettez et asseez icelle coquille sur une tuille, le trou de la coquille dessoubs."
"HELMET EGGS. Break open the end of the shell and empty out the white, leaving the yolk inside, set this shell on a tile[96], the hole upwards."
45 eggs
Poke a hole in both end and remove the white but dont hurt the yellow. Set egg in muffin tin. Bake.
Parma Tarts
top"For the supper: all manner of roasts, a buchat of conies, parma tarts, and the daudine of river birds, and a boiled-larded."
"Note. Pies should be roomy and the meat should have plenty of room inside."
"The meat of a leg of beef is sliced up and put in pastry; and when the pastry is cooked, it is appropriate to throw a wild duck sauce into it."
4 lbs mutton or beef or meat, could include some ground beef 4 c figs, dates, prunes 1 c almond slices some fresh sage, majoram 1/4 bunch parsley 1 lb squishy brie 4 eggs 1/4 stick butter 4 pie crusts (top and bottom)
Make pie crusts. Paint crust insides with egg yolk. Cut up meat. Chop fruit and herbs. Slice brie. Layer meat, fruit, herbs, brie, almonds inside pies. Add butter bits. Bake at 350 degrees.
Cooked Pears and sugared almonds
topBased on a redaction by Kateryn de Develyn
Simplified by Christine Toutain
20 pears, halved, cored - canned in syrup (1 pear = 1/2 lb) 2 c almond slivers cinnamon sugar (2 parts white, 1 part brown) 3 eggs - very fresh, cage free, no hormones
Beat egg whites. Dip almond slivers into egg then roll in raw sugar. These MUST be kept refrigerated until served. Before serving, sprinkle cinnamon and sugar over the pears and placed the sugared almonds in the hollowed part.
Gruyau
top"93. Gruyau: A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick."
Based on a redaction by Kateryn de Develyn
5 c raw barley 20 cups milk almond extract 1/2 c+ sugar 1 T+ salt
Cook barley according to instructions or (1c barley:2 c water). Mash.
Pour milk into a large pot. Add almond extract. Bring to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Taste and season (sugar/salt) till good.
Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick. Cool, then run through a food processor for a smooth consistency.
Almond Milk (modern Swedish method) flavor whole milk with almond extract.