Posted 15 September 2003 - 10:17 AM
Posted 15 September 2003 - 10:45 AM
to eat. I did try some Renaissance dishes, but I took very
little from the books I used in my research; most of those
were designed for large gatheings and banquets and the
portions they used are quite different than what we
might use today.
However, Charles Perry, The Los Angeles Times Food
critic, allowed me to put six Renaissance recipes, which
he has adapted for today's use, into the back of the book
and I have tried several of those.
They include a mint spinach ravioli, (very good) a chard
pie, (not my favorite but then I dont like chard,) spiced
scalopinne (which I like very much,) grilled saltimbocca
(havent tried,) chicken fried with diced lemon (very
good,) cabbage stuffed with walnuts (very good,) cherry
cheesecake (very good,) Saffron French toast (havent
Posted 15 September 2003 - 10:52 AM
the basics, by that I mean, beef, lamb, vnison, certain
fish, fowl, etc., which they ejoyed too.
By process of elimination, the hedgehogs, doormice,
swans, etc., are no longer part of our menus because
they don't taste very good. Much of the 'exotic' food then
was really only for show.