French Cuisine

For the Coronation Feast of Their Outlandish Majesties Torin and Elisheva, the Dragonsspine Cooks Guild decided to create a feast from Le Menagier de Paris.

A translation from part of the BNF's medieval gastronomy website, describing banquets at the court of Burgundy in the 15th century, mostly covering the serving of wine and beverages.

Cameline sauces were popular throughout the 14th and 15th century, and were found in every French cookbook of the time. Cameline sauce could even be purchased from a saucemaker by those who did not care to make their own. Though these sauces shared a name, and a signature ingredient (cinnamon) they varied in many other ways. From a comparison of the various recipes, it is apparent that the flavor of the sauce varied both regionally and temporally .

"To Prepare a Most Honorable Feast" (translated from Maistre Chiquart), "To Make a Feast," "An Islamic Dinner," "A Dinner at Pennsic," "A Jeweler's Bibliography," "Books on Metalworking," and "Period Jewelery You Can Make."

This is the year 1008, maybe 1010. A group of people is clearing the way towards what is today known as Isère. Women are accompanied by children; men at arms are riding their horses, while others are leading their pigs, goats and cows in a great fuss. They have put what they need to live in carts. This adventure will lead them to the wooded shores of Paladru Lake. Who are these farmer-knights?

Translation of a "book called Du fait de cuysine by Master Chiquart, cook for our most dread lord, the duke of Savoy, in the year of the birth of our savior Jesus Christ one thousand four hundred and twenty."

A translation of a 14th century French manuscript covering the preparation of a multitude of meats, birds and fish and the sauces to go with them.

Transcriptions and translations of two recipes from ''Le Ménagier de Paris''; includes a 15th century illustration of a hippocras-sleeve (or sack) in use.

OVVERTVRE DE CVISINE, Par Maistre Lancelot de Casteau, Montois, en son temps Maistre Cuisinier de trois Princes de Liege.

An unabridged transcription of the food and cookery chapter of Le Ménagier de Paris (a medieval manuscript dated to circa 1393), edited by Jérome Pichon in 1846 for La Société Des Bibliophiles François.

Based on the Vatican Library Manuscript
Translated into English by James Prescott

French and Anglo-Norman cookbooks of the Middle Ages.

A form allowing the user to search indices of several period cookbooks.

Spices were crucial not only because of their taste, but also because the use of spices was a form of conspicuous consumption, and because spices had supposed medical properties.