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Medieval Menu


For the next day. For the dinner

Source: Du fait de cuisine, (France, 1420)

First Course:
strained peas and turnips
georgé bruet
salt meats (herrings, eels, trouts, palés)
violet bruet with fried fish
broom flower over fried fish

Second Course:
white fish, sea or fresh water
blancmange in four colors (gold, blue, white, red)
yellow verjuice over fish
rice
almond flans
lamprey galentine
crayfish
bruet of Savoy





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