Du fait de cuisine

Beginning and Table of Contents

translated by Elizabeth Cook


[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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