A boneless whole chicken, glazed in gold... this entremet is based on two recipes from Le Viandier du Taillevent, and is an elegant and convenient way to serve a "whole chicken" without the hassle of carving.
Cameline sauces were popular throughout the 14th and 15th century, and were found in every French cookbook of the time. Though these sauces shared a name, and a signature ingredient (cinnamon) they varied in many other ways. This post compares three example recipes.
A free-standing beef pie with gilded knot work decoration.
Paindemain is a wheat bread, described as being served at the highest tables of the nobility of France and England during the Hundred Years’ War. Fine and white, baked in small, round loaves, it was prized for a delicate texture, and considered indulgent enough to be forbidden during Lent in 1417 by Henry V. This is one interpretation of how it might be baked.
This fruit tart bears similarities to a modern tarte tatin, with apples and pears sautéed in butter before being placed in a pastry case. A sprinkling of rosewater and some biscotti crumbs only serve to enhance the floral flavor…
Pyes de Parez, a medieval pie recipe, is based on 3 substantially similar 15th century English recipes. With a filling of slow-braised beef and pork, studded with sweet fruit, and a free-standing lard crust, it is both succulent and substantial. Read more
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.
Miscelin Bread is a a mixed bread of barley, rye and wheat, that might have been eaten by servants or the middle class in 15th century Europe.