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.
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. 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 [...]