Cameline Sauce, Three Ways

Introduction

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 [...]

Golden Chicken

Introduction

This entremet is based on two recipes from Le Viandier du Taillevent.
It was part of my 2007 Atlantian Pentathlon in Persona entry at the Kingdom Arts and Sciences Festival. For sources, please see the Pentathlon Bibliography.

Original Recipes

Glazings
An entremets for a feast day or for a princely banquet on [...]

A Haricot of Lamb

Introduction

This slightly sour stew of mutton, parsley and onions is from the French cookbook Le Recuil de Riom, which dates from 1466.
It was part of my 2007 Atlantian Pentathlon in Persona entry at the Kingdom Arts and Sciences Festival. For sources, please see the Pentathlon Bibliography.

Original Recipe

Ung haricot de mouton [...]

Gilded Beef Pie

Introduction

 
The Canton of Nimenefeld holds an annual event, Cattle Raids, at which one of the competitions is “Best Celtic Use of a Cow”. This pie was entered at Celtic Cattle Raids 4, and ended up winning this category.I hadn’t originally intended to enter this competition, which is why the documentation for this entry was a [...]

A Bread Tart

Introduction

My interpretation of a bread tart is a dish somewhere between custard and bread pudding, baked in a pie shell. The original recipe is by Sabina Welserin, who wrote her cookbook in 1553, in what is now Germany.
This tart and documentation were entered in the 2006 Royal Baker of Atlantia competition.

Original [...]

Miscelin Bread

Introduction

This is a bread that might have been eaten by members of a bourgeois household, or by the servants in a lord’s manor. Bread such as this was eaten throughout period. Most of my research, however, has focused on 14th/15th century France.
This bread and documentation was entered in the 2006 Royal Baker of Atlantia competition.

Original [...]