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French Cuisine and Recipes

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The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives.

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French Cuisine and Recipes facebook posztok

In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off large pieces held between the thumb and two fingers. The sauces...

French Cuisine and Recipes, 2013.09.23.

Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen...

French Cuisine and Recipes, 2013.09.23.