France
Quail Stuffed Grape Leaves
Game birds are more difficult to find for a reasonable price than you’d like – makes you think about buying a shotgun – but I turned up some lovely frozen quail at my local market (The Roslindale Fish Market for those in the Boston area) and did them up with a sort of composite recipe [...]
Chevreaux Nouveaux
The Viandier of Taillevent (see bibliography for details) is a collection of manuscript cookbooks spanning the 13th to 15th centuries grouped by convention under the banner of Tirel de Taillevent, a 14th century cook to Charles V. It’s a classic of medieval cookery, less famous but more cookable than The Forme of Cury. Chevreaux, metez [...]
Jakke of Dovere
This was one of the last Eating Chaucer dishes and was served at the Pazzo Books arrivederci Roslindale party. For many a pastee hastow laten blood and many a Jakke of Dovere hastow sold That hath been twice hoot and twice cold Prologue to the Cokes tale Cooks would let blood out of pies – [...]
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