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Recipes from France


14th Century

Barley Water
Blancmanger
Chicken Pasty
Cinnamon Brewet
Cinnamon Soup
Cod
Cold Sage
Cominee
Cruste Rolle (fried crackers)
Frumenty
Grave of Small Birds
Hazelnut Beverage
Hypocras (spiced wine)
Lenten Slices
Mushroom Tart
Mustard
Parsnip Pie
Potage of ris
Powder Douce
Powder Douce
Powder Fine
Rique-Manger (eggs and apples)
Rissoles On A Meat Day
Roe Deer
Scallops
Squirrel
To Make a Tart (chard and spinach)
Turnips
Verte Sauce
Wild Duck Sauce
Yellow Pepper Sauce

15th Century

Almond Milk
Apple Muse
Black Sauce for Capon
Blancmanger
Chopped Liver
Cold Sage
Emplumeus (cooked apples)
Grave of Small Birds
Hypocras (spiced wine)
Jance Sauce
Parma Tarts
Sauce for a Conie
Vermicelli
White Leek Sauce

16th Century

Blancmanger
Cremoneze Tart
Gely
May Eggs
Parsnip Pie
Roasted Turnips
Sausages in Pottage
Stuffed Cabbage
Tart of Turnips
Veal Tart with Cream




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