The
first service: a white bruet (no.1) 19
[Latin sentence, I think having to do with the faultiness of memory and the advantages of writing things down.]
Here begins the catalogue of things contained in this little collection and book called Du fait de cuysine by Master Chiquart, cook for our most dread lord, the duke of Savoy, in the year of the birth of our savior Jesus Christ one thousand four hundred and twenty, written by me, Jehan de Dudens, clerk, citizen of the town of Annessier. And first the introduction or prologue in which are contained the four principle causes which must be in all good work, that is, efficient cause, material cause, formal cause, and final cause; and the divine invocation, to uphold the saying of the wise man who said, "There where Jesus Christ is not the foundation, the building falls altogether.
The provision of meat Folio 7
The provision of spices 8
How the cooks should be brought together 9
The provision of cauldrons (?) and other things necessary to the kitchen 9
The provision of fish, both from the sea and from fresh water 16
The provision of cheese, linens, cloths, knives and other necessary things 17
The making of pastry 18
The organization of the different workers 18
The
first service: a white bruet (no.1) 19
A bruet of Almayn (no. 2) 20
A bruet of Savoy (no. 3) 21
A lamprey sauce for numbles of beef (no. 4) 22
Pastry of well-fattened beef 22
Entremet of boars' heads gilded and armed 23
For
the second course 25
Camelin bruet (no. 7) 26
Rosy bruet (no. 8) 27
A blancmange divided into 4 colors all in one dish (no. 9) 28
Lofty entremet of a castle (no. 10 & 11) 30
For
the supper 34
A tremollete (no. 12) 34
Chyvrolee of venison (no. 13) 35
Sauce piquant for putting on conies (no. 14) 36
The
section concerning the dinner for the next day, and
first
a tyolli bruet (no. 15) 36
White leeks (no. 16) 37
Sops from hares (no. 17) 38
Jacobin sops (no. 18) 38
A gravy of small birds and poultry (no. 19) 40
The
section on the next day's supper 41
A buchat of conies (no. 20) 41
Parma tarts (no. 21) 43
[Latin]
The treatment of fish with sauce incombentibus
48
A white bruet of fish (no. 23) 49
An arbaleste of fish (no. 24) 50
A bruet of Almayn of fish (no. 25) 51
A bruet of Savoy (no. 26) 52
On
what will be served at the second course 53
Flans of almond milk (no. 28) 54
Fish tarts (no. 29) 55
The
section on sauces appropriate to both sea and freshwater fish
56
How fresh sea bream should be served and also salt sea-bream (no. 30) 56
Camelin bruet (no. 31) 57
Rosy bruet (no. 32) 58
A blancmange divided in four colors all in one dish (no. 33) 59
How roast lampreys should be served (no. 27) 59
The
supper of the second day for a fish service and its
section; a brown sorengue of eels (no. 34) 61
A fair boiled-larded of tenches (no. 35) 62
A sauce piquant for either sea or freshwater fish (no. 36) 62
The
section on the dinner of fish for the next day 63
A georgé bruet over fried fish (no. 37) 63
A gravy of fish tripes (no. 38) 64
The
section on the supper which follows 65
A bruet of verjuice over fried fish (no. 39) 65
Parma tarts of fish (no. 40) 65
The
section on additional dishes and entremets: the service for
the abovesaid two days for whomever would like to do it
67
First the cocade pasty (no. 41) 67
The specification of the sauces with which it should be eaten (no. 42, 43, and 44) 68
Pilgrim capons (no. 45, 46) 70
A calunafree of partridge (no. 47) 72
A calaminée and the cold sage (no. 48 and 49) 73
Nurriz pasties (no. 50) 75
Rissoles (no. 51) 76
A hot mengier (no. 52) 77
Shoulders of mutton eaten with their blood (no. 53) 78
Bourbully of young and large wild boar (no. 54) 78
And the sauce in which it is eaten (no. 55) 80
Mortoefs (no. 56) 80
A vinagrette (no. 57) 82
A jance (no. 58) 83
An oatmeal bruet of capons (no. 59) 83
Endored kids' heads (no. 60) 84
Chopped liver (no. 61) 85
A gratunée of chicken (no. 62) 86
A gratunée of Spain (no. 63) 89
Shoulders of mutton stuffed and gilded (no. 64) 90
The
section on food for the sick 93
And first a restorative (no. 65) 93
A resise (no. 66) 96
An almond butter (no. 67) 98
Stuffed crayfish (no. 68) 98
A green puree for the sick (no. 69) 99
Another puree made from almond milk (No. 69a) 100
Quinces in pastry for lords (no. 70) 100
A coulleys (no. 71) 102
Pears cooked without coals or water (no. 72) 102
An emplumeus of apples (no. 73) 103
A blancmange of capons (no. 74) 104
A blancmange of partridge (no. 74a) 104
Again, oatmeal (no. 75) 105
Syseros (no. 76) 105
Semolina (no. 77) 106
And barley (no. 78) 106
And
finally the praises, grace and thanks given by the compiler of this
little book 107
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