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Recipes from France


14th Century

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

16th Century

Blancmanger
Cremoneze Tart
Gely G
May Eggs
Parsnip Pie
Roasted Turnips
Stuffed Cabbage G
Tart of Turnips C
Veal Tart with Cream




Recipes marked C are the work of Celeste Myers and are hosted here by permission.

Recipes marked D are the work of Craig Jones and are hosted on his website, Jolly Duke Tavern.

Recipes marked G are the work of Kristen Wright and are hosted on her website, GreneBoke.com.

Recipes marked H are the work of Diana Hart and are hosted here by permission.

Recipes marked V are the work of Felice Debbage and are hosted here by permission.

Recipes marked Y are the work of Yonnie Travis and are hosted on her website, Give it Forth.

Recipes marked Z are the work of Jennifer Marshall-Craig and are hosted here by permission.




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