19 Dec Little Cabbages
Then Serve It Forth… By Berengaria de Montfort of Carcassonne It’s my objective to capture here the dishes we did actual reconstruction on. I will mention there were peas, nothing special done to them; baguettes, which were made by Myfanwy ferch Robert (Sarah E. Yancey Miller); and frissee [1] of pears served with various French cheeses. This dish was redacted and prepared by The Hon. Lord Marcus Valerius Taurus (Joseph Boyd) and here follows his recipe and work notes. A Dish from Kingdom Feast & Bardic, Luncheon Course Little Cabbages (Brussels Sprouts) This recipe is from Le Ménagier de Paris, a 14th century French manuscript; it can be found in Early French Cookery, or in The Medieval Kitchen. Original Recipe: Et des troncs [des choulx Rommains], se ins sont replantés, yssent de petits choulx que l’en appelle minces, que l’en mengue avec les herbes crues en vinaigre; et qui en a foison, ils sont bond esleus, laves en...