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French Feast Recipes

Note: This feast was served at the 2nd Annual WilliamsFaire Event (Dartmouth College, Kingdom of the East) in 2002 to 40 people. It is mainly based on Le Menagier de Paris but uses much less meat for monetary and modern taste reasons.

La Cart

Note: the Helmet Eggs were probly more trouble than they were worth

Bat Bread (non-period)

Note: This bread is named after the Baker, not its ingedients. Make 5 recipes
1/4 c sugar 
2 1/4 tsp yeast 
2 tsps salt 
3-5 lbs flour 
some oil or butter 

In a big bowl, add 3 c warm water, sugar, and yeast. Let sit for 5 minutes to react. Add salt. Flour your hands. Add some flour to dough, stirring till mixture is sticky but solid. Flour a kneading surface, drop dough on it and knead, pouring on flour to ticky parts. Knead for 10-15 minutes till sticky parts are gone.

Grease a pot, drop dough in and cover with terry cloth. Allow to rise for one hour. Punch all the air out of the dough, flip it over, cover it up and allow it to rise for another hour.

Preheat oven to 350-400 degrees (350: light crust, 375: normal crust, 400: hard crust). Dump the dough on a cutting surface. Cut it in 2 equal parts. Knead each part, flouring when sticky. Get out all the air bubbles. Put parts onto a greased baking pan, cover up and allow to rise for one more hour.

Put bread in oven for about 35 minutes.


Make 5 sticks herb butter, 7 sticks honey butter
Honey jar
handfull herbs
12 sticks butter

Hand water


"TO MAKE WATER TO WASH THE HANDS AT TABLE. Boil sage, then strain the water, and let cool until it is luke-warm. Or instead you can use camomile or marjoram, or rosemary : and cook with the peel of an orange. And also laurel leaves [bay leaves] are good for this."

- Le Menagier
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


"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."

- Le Menagier
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.

Serve hot.

Daguenet peas


"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."

- Le Menagier

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.

Serve forth steaming hot.

Volaille Rostie


"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."

- Le Menagier

Note the translation of the goose recipe says "yellow pepper" and is incorrect. It means a yellow colored pepper sauce. Probably saffron.

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.

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


"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."

- le Menagier

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

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


"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."

- Le Menagier
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


"For the supper: all manner of roasts, a buchat of conies, parma tarts, and the daudine of river birds, and a boiled-larded."

- Du Fait de Cuisine (no. 20-21, about 2 pages of directions)

"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."

- Le Menagier
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


Based 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
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.



"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."

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

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.