LE MENAGIER DE PARIS PDF

Le Ménagier de Paris a été imprimé aux frais et par les soins de la Société des Bibliophiles françois. Il en a été tiré vingt-quatre exemplaires sur grand papier. The Good Wife’s Guide (Le Ménagier de Paris). ‘You said that you would not fail to improve yourself according to my teaching and correction, and you would do. Le Menagier de Paris. After these matters it is desirable to tell you of various general terms relating to cookery of any quality, and then you will be shown how to.

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Frumenty, venison, lamprey in hot sauce 26, fried bread slices, bream roasted and meat tarts, sturgeon and jelly. Item, a hare taken fifteen days previously is the best, as long as the sun has not touched it; that is to say, fifteen days in the depth of winter: Roast the best that you can get, freshwater fish, sea fish, plaice in water, forcemeat in hot sauce, a shad stew the colour of peach blossom, portioned fricassee, Lombardy tarts, pies of venison and little birds, Spanish crackling, fresh herrings.

Chopped [vegetables], thin pancakes, little sausages, endive, fried loach, browned [vegetables], congers and turbot with sugar [or cypress, depending on which version of the manuscript you like]; Lombardy tarts, pais eels. Item, some, after it is skinned and cut in pieces, take it and stir it for a long time in the pan to pagis its dampness and liquor which they must often pour off and strain.

There are also several recipes for ink, glue, etc. Roast Mutton in a little salt or with verjuice and vinegar. They have done a service to all those who teach medieval literature, women’s literature, gender studies, and late medieval culture by having gracefully and carefully prepared a text of such significance and interest. And when they have been well chosen and skinned, then cut them into square pieces, and put them on to parboil, then put into cold water: And when it has been so kept and you want to eat it, you should beat it with a wooden mallet for a good hour, and then put it to soak in warm water for a good twelve hours or more, then cook and skim menahier well like beef; then eat with mustard or drenched in butter.

In the market, trencher bread, three dozen. Item, their season is from March until September. Break the shell and throw yolks and whites on the coals or on very hot embers, and then clean them and eat. Le Menagier de Paris: One may ask how the guts may be turned inside out for washing; I reply: Excerpts from The Good Wife’s Guide — “You said that you would not fail to improve yourself according to my teaching and correction, and you would do everything in your power to behave according to my wishes.

And as for the lights, put in a copper pot to cook on the fire, complete and without salt, and put the. But it seems to me that the color would be better if the bread was toasted, as toasted bread and saffron together make green and parsley also makes green. To bleed it, first wash your hands thoroughly, then split the jaw through the chin, that is at the juncture with the lower lip, and stick your finger inside and pull out the tongue, and let the lamprey bleed into a dish, and stick a little skewer in the mouth to make it bleed better.

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COD morue is not spoken of in Tournay unless it is salt, for the fresh is called “cabillau”, and it is eaten and cooked in the same manner as is told below for cod. On meat days, you should, after the separating, add water from bacon and from meat, and when it is almost cooked, you can put bacon in; and when you remove the bacon from these peas, you must wash it with meat-stock, so that it looks nicer to put in slices on the meat and so that it does not appear to have peas stuck to it. Again, take almonds, blanch and skin and grind: Smartphone and Tablet users click here to sign up for our weekly email.

Ménagier de Paris – Vikipedio

Gurnet is the next largest, and both species are a tan colour. Get the best roast you can, jelly, portioned fricassee, little cream tarts well sugared. Fry without flour in oil, then keep it in front of the fire: Fresh eels are skinned and cut in chunks, emnagier in water with lots of parsley, then grated cheese added: Venison of Deer or Other Beast, If you wish to salt it in summer, it is appropriate msnagier salt it in a wash-tub or bath [54]ground coarse salt, and after dry it in the sun.

Otherwise, cook it a little in water, then fry in butter, then boil in verjuice mrnagier the rest of the butter, and throw spices on it. DAB are speckled with yellow or russet on the back, becoming paler at the vent; they should be fried in flour and eaten with green sauce, or half fried and eaten in stew or broth.

Gut towards the back under the vent: By using this site, you agree to the Terms of Use and Privacy Policy. Then, have the cabbages, on fish days, after they have been parboiled, cooked in warm water: Item, sauces and thickening agents for soups should never be strained, whereas for sauces they should be so that the sauces be clearer and also more pleasing.

Le Menagier de Paris: A Parisian Bourgeoisie Household in 1400

This fish is not emnagier with red on the back as is the “carrelet”, and the back is quite dark. Item, also a fresh deer is eaten with a hot sauce, when it is put on to roast. We are posting the chapters as quickly as we can, and would appreciate your comments.

Item, note that goslings placed in a coop are menxgier small, they fatten until the ninth day, and after that they get thinner: Bread is a liaison, and he says after that eggs are another liaison, and one or the other is enough, as he said in the section on ‘cretonnee’.

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Strained peas, herring, salted eels, black oyster broth, an almond broth, napkins, a gruel el pike and eels, cracklings, a green stew of eels, pies of silver. And note that in inverting it, it is appropriate to cut it open along its back, head and all, then turn it inside out, and put a lath between the two gills, then sew it up with thread and roast. WOOD PIGEONS are good in winter; and you can tell the old ones by the flight feathers on the wings being all of one color black, and the young ones which are those of a year old by the grey color at the nenagier of the flight feathers and the rest black like the others and they are good in pastry, in a cold cameline sauce, or all hot in the river bird sauce, or roasted for a long time like beef and eaten with salt, or a la dodine, in pieces, on mengaier dish, like river birds.

If you want to cook tripe, you must not add salt while cooking, for pris will turn dark. Also oysters are first washed in hot water, then parboiled, then they must be partially cooked in the pea-liquid so that their flavor will stay in the liquid, and not allowed to froth, then remove the oysters and fry them if you wish, and put menaier of them in the bowls, and with the rest make a dish.

Part 13 – Poisson de mer ront. So for this reason put the eggs in the pan first, and mwnagier the cheese on top, and then bring the edge of the eggs over to cover: And the other kitchen equerry or his helper will go with the the cook to the butcher, the poulterer, the grocer, etc.

Ménagier de Paris

Rich pasties 40, a stew of meat, beef marrow fritters, smoked eels, loach in water and cold sage soup, coarse meat and saltwater fish. The salted, lightly soaked, tastes too salty, and too long soaked it is not good; and because of this, if you buy it, you must try it in your teeth and eat a small piece. The best roast you can make and freshwater fish, a bacon gruel, a slab of meat, capon pies and thin pancakes, bream pies, eel pies, and fricassee.

Fresh WILD BOAR is cooked in water with wine and eaten with hot pepper, and is salted as above and eaten with mustard; this is in the depth of winter, but at the beginning of winter, it is eaten with spices and garnishes. This was translated from the French edition of Jerome Pichon published in