Le dessert au Moyen Age

In the Middle Ages, there was no distinction between sweetness and sourness in the order of cooking. Meat and fish were sweet, sour, sweet dishes were placed between two meat dishes, and desserts were salty dishes. For example, at the wedding reception of maître hely (5 3-ménagier de paris), there is a venison with Desserte: FROMENTEE (often served with wheat porridge, hunting meat). The end of the meal is concluded with Hipokura and Metier (waffle).

According to Jean Louis Fland Lan, medieval French cuisine is more sour than the sweet and sour flavors preferred in Italian cuisine (19%to 50%of recipes) and British cuisine (49%to 68%of recipes). A common taste (63%of recipes published in Thai Yuban's Viane Dier) are often used.

The preferences for sweets began to develop from the 15th to 16th centuries with the expansion of sugarcane cultivation. The clear separation of salty dishes at the beginning and middle of the meal, and finally sweet dishes began in France in the 17th century. The classic French tradition denied the use of sugar on meat, fish, and vegetables, and denied salt for fruits, cakes, and other desserts. Other European nations have been affected by France, who refuse to mix sweet and salty things more, but have not completely abandoned this mixture.

What was called Entreme in the Middle Ages has nothing to do with modern entreme. Modern Entreme is a sweet dish in front of or as a dessert after the cheese (definition of Petit Larousse). The word "Entreme" is somewhat ambiguous, and it is not easy to distinguish between the gap between the Entreme and the dessert. Entreme may be synonymous with desserts, and sometimes put together a variety of sweet dishes such as Bell Elaine pear, compote, crepe shzette, franc, rice pudding, which refers to more specific dishes. There is (Bokuse of "La Cuisine Du Marché: Fruit Entremets").

Middle Ages Entreme is generally prepared for banquets, and is a surprise and entertainment that is mainly performed after the second or third services during the dishes, that is, the services.

Coq Haumé (Detail), Viandier de Tailleven. Photo Credit: Claude Huygens Fêtes Gourmandes au Moyen âge, IMPRIMERIE NATIONALE.

It is a festive (and often political) element of banquets, consisting of musical interludes, live performances, and dishes disguised as giant pâtés (pièces montées). Maître Chiquart's "entremets élevés" is a good example of the pomp of entremets at a lavish banquet. Variety shows at Roman banquets (such as the Banquet of Trimulcion and the Satyricon) continued under the Merovingian and Carolingian dynasties. From the 12th century onwards, they were called entremets. The custom reached its zenith at the Burgundian court, where it was apotheosized at the "Feast of Pheasants" held in Lille in 1454, where 24 entremets were prepared! The banquet menus offered by Parisian menagers featured more modest entremets, indistinguishable from the meat and fish dishes of the other services:

Menu de monseigneur de Lagny (51): sole and lamprey in mud (a rich sauce served with the fish).

• Noces de maître Hely (53): crayfish, roche, rabbit and pig jelly.
• Dinner: the above jelly.

In the Middle Ages, this course was the third or fourth course before the table setting and consisted of both savory dishes (cheese, venison) and sweet dishes (flan, rissoles, compotes, creams, tarts). These sweet dishes could also include meat rissoles, tarts and custards. They could also include cheese tarts and pies (tarmoes). Medieval desserts also included fruit such as pears, either raw or stewed in spiced wine. In less festive meals, dried fruit or cheese may be used for dessert instead of the issue.

The issue de table is the last part of the meal at the table. Depending on the feast, music and dancing may accompany it.

The pastries, which the oublier bakes between two irons, are called oubliers, mestiers, gaufres, supplications, or gros batons.

These are generally the equivalent of our waffles, wafers, or rolled tuiles, and are eaten with hypocras.

The butter is given after the table is cleared and served. Ginger, coriander, fennel and anis seed jam, pinona and pine nut nugger, paste of codna and karin, hazelnuts and pistachio jams. Room spices are said to help digestion, and Dragee and Jam are also drugs and confectionery. Sugar spices are often prepared by drugstores and given to the sick.

Caractéristiques des desserts médiévaux :

• There are few dessert recipes in medieval cuisine. It has developed in Italy since the 16th century and has been transmitted to France after the 17th century.
• No chocolate, vanilla, pineapple,
• Especially in the 17th century, there is no shoe fabri c-like other medieval cuisine, spices are often used,
• There are many tart and pie recipes, but there are few cake recipes,

Quelques recettes représentatives de desserts médiévaux

1. Main desserts: Waffle, Donut, Custard, Tart (Pie, Turnover), Blanc Manjier.
2. Waffle: Menagier de Paris, 1393
3. Resole for a thin day: ménagier de paris, 1393
4. Apote of apple and almonds: Perys en composte, two 15th century cookbooks (Harerian published)
5. Apple of apple and almonds: EMPLUMEUS DE POMES, MAître Chiquart, du Fait de Cuisine, 1420
6. Pom's Shouson: Pom's Talle, Viane Dier de Taeban, 15t h-century version
7. Majipan: Maestro Martino, 1450
8. Apple fritter: Messivego, 1549

1 - Gaufres

Pizza: Skappi, 1570

Waffle: 1393 in Paris confectioner.Waffles are made in four types:

First method: Dissolve the eggs in a bowl, add salt and wine, sprinkle with flour and soak. After that, pour the dough of one sliced ​​cheese in two irons little by little, and bake both sides between the two irons. If the fabric is difficult to leave the iron, coat with a cu t-out cloth.

Spread the fabric to make a tart or putty, place the cheese in the middle, fold both ends and cover the cheese. The cheese remains between the two fabrics, and is thus sandwiched between the two irons. < SPAN> Buter is given after the table is cleared and served. Ginger, coriander, fennel and anis seed jam, pinona and pine nut nugger, paste of codna and karin, hazelnuts and pistachio jams. Room spices are said to help digestion, and Dragee and Jam are also drugs and confectionery. Sugar spices are often prepared by drugstores and given to the sick.

There are few dessert recipes in medieval cuisine. It has developed in Italy since the 16th century and has been transmitted to France after the 17th century.

No chocolate, vanilla, pineapple,

2 - Rissoles pour les jours maigres

Especially in the 17th century, there is no shoe fabri c-like other medieval cuisine, spices are often used,

There are many tart and pie recipes, but there are few cake recipes,

Main desserts: Waffle, Donut, Custard, Tart (Pie, Turnover), Blanc Manjier.

Waffle: Menagier de Paris, 1393

3 - Poires en compote

Resole for a thin day: ménagier de paris, 1393

Apote of apple and almonds: Perys en composte, two 15th century cookbooks (Harerian published)

4 - Compote de pommes aux amandes

Apple of apple and almonds: EMPLUMEUS DE POMES, MAître Chiquart, du Fait de Cuisine, 1420

Pom's Shouson: Pom's Talle, Viane Dier de Taeban, 15t h-century versionMajipan: Maestro Martino, 1450

Apple fritter: Messivego, 1549

5 - Chausson de pommes

Pizza: Skappi, 1570

Waffle: 1393 in Paris confectioner.

6 - Massepain

Waffles are made in four types:

First method: Dissolve the eggs in a bowl, add salt and wine, sprinkle with flour and soak. After that, pour the dough of one sliced ​​cheese in two irons little by little, and bake both sides between the two irons. If the fabric is difficult to leave the iron, coat with a cu t-out cloth.

Spread the fabric to make a tart or putty, place the cheese in the middle, fold both ends and cover the cheese. The cheese remains between the two fabrics, and is thus sandwiched between the two irons. The butter is given after the table is cleared and served. Ginger, coriander, fennel and anis seed jam, pinona and pine nut nugger, paste of codna and karin, hazelnuts and pistachio jams. Room spices are said to help digestion, and Dragee and Jam are also drugs and confectionery. Sugar spices are often prepared by drugstores and given to the sick.

There are few dessert recipes in medieval cuisine. It has developed in Italy since the 16th century and has been transmitted to France after the 17th century.

7 - Beignets de pommes

No chocolate, vanilla, pineapple,

Especially in the 17th century, there is no shoe fabri c-like other medieval cuisine, spices are often used,There are many tart and pie recipes, but there are few cake recipes,

8 - Pizza

Main desserts: Waffle, Donut, Custard, Tart (Pie, Turnover), Blanc Manjier.

Waffle: Menagier de Paris, 1393Resole for a thin day: ménagier de paris, 1393

Apote of apple and almonds: Perys en composte, two 15th century cookbooks (Harerian published)

Leçon de cuisine de Michel Troisgros

Apple of apple and almonds: EMPLUMEUS DE POMES, MAître Chiquart, du Fait de Cuisine, 1420

Pom's Shouson: Pom's Talle, Viane Dier de Taeban, 15t h-century version

Majipan: Maestro Martino, 1450

Apple fritter: Messivego, 1549

Pizza: Skappi, 1570

LES RECETTES EXTRAITES DE SON LIVRE :

TARTE AUX AMANDES « CHEZ PANISSE »

Waffle: 1393 in Paris confectioner.

Waffles are made in four types:

First method: Dissolve the eggs in a bowl, add salt and wine, sprinkle with flour and soak. After that, pour the dough of one sliced ​​cheese in two irons little by little, and bake both sides between the two irons. If the fabric is difficult to leave the iron, coat with a cu t-out cloth.

Spread the fabric to make a tart or putty, place the cheese in the middle, fold both ends and cover the cheese. The cheese remains between the two fabrics, and is thus sandwiched between the two irons.

The third method is Coulish Waffle, which is called because the fabric is thin. Mix finely grated cheese.

The fourth method is to add water, salt and wine to hig h-quality flour without using eggs or cheese. The waffle craftsman knows the recipe called Gro Baton (large stick), which is kneaded with flour with eggs and powdered ginger.

Gran Louvre's chef Eve Pinar says that in "Les Fêtes GourMandes au Moyen Age", waffles are 250g of flour, 4 eggs, grated grated grated glyle cheese 150g, white wine 10CL, salt one snack, large sticks for large sticks. It indicates the amount of 100g flour, 2 eggs, and adding powdered ginger if you like. It is recommended to bake it like a waffle and wrap it around a 3cm diameter stick while the waffle is hot.

R issolles a journagier de paris, 1393.

Boil the chestnut over low heat, peel, and chop the boiled eggs and cheese. Fry it with plenty of oil to make it sweet []. Usually, it is made of figs, grapes, roasted apples, peeled walnuts, and fine spice powder. The fabric is colored with saffron. Then fry with oil. If necessary, add starch and rice to the connection.

This is actually a fritter stuffing, but no fabric recipe is listed.

Meter Tikar Association Fine powder recipe (teaspoon = horizontal tablespoon): Ginger 2 tablespoons + cinnamon teaspoon 6 + cloves 1/4 + Maniget 1/4 + powdered sugar 4 teaspoon. Make the amount required for the resole. < SPAN> The third method is Coulish Waffle, which is called because the fabric is thin. Mix finely grated cheese.

The fourth method is to add water, salt and wine to hig h-quality flour without using eggs or cheese. The waffle craftsman knows the recipe called Gro Baton (large stick), which is kneaded with flour with eggs and powdered ginger.

Gran Louvre's chef Eve Pinar says that in "Les Fêtes GourMandes au Moyen Age", waffles are 250g of flour, 4 eggs, grated grated grated glyle cheese 150g, white wine 10CL, salt one snack, large sticks for large sticks. It indicates the amount of 100g flour, 2 eggs, and adding powdered ginger if you like. It is recommended to bake it like a waffle and wrap it around a 3cm diameter stick while the waffle is hot.

R issolles a journagier de paris, 1393.

Boil the chestnut over low heat, peel, and chop the boiled eggs and cheese. Fry it with plenty of oil to make it sweet []. Usually, it is made of figs, grapes, roasted apples, peeled walnuts, and fine spice powder. The fabric is colored with saffron. Then fry with oil. If necessary, add starch and rice to the connection.

ASPERGES, SAUCE AU THON

This is actually a fritter stuffing, but no fabric recipe is listed.

Meter Tikar Association Fine powder recipe (teaspoon = horizontal tablespoon): Ginger 2 tablespoons + cinnamon teaspoon 6 + cloves 1/4 + Maniget 1/4 + powdered sugar 4 teaspoon. Make the amount required for the resole. The third method is Coulish Waffle, which is called because the fabric is thin. Mix finely grated cheese.

The fourth method is to add water, salt and wine to hig h-quality flour without using eggs or cheese. The waffle craftsman knows the recipe called Gro Baton (large stick), which is kneaded with flour with eggs and powdered ginger.

Gran Louvre's chef Eve Pinar says that in "Les Fêtes GourMandes au Moyen Age", waffles are 250g of flour, 4 eggs, grated grated grated glyle cheese 150g, white wine 10CL, salt one snack, large sticks for large sticks. It indicates the amount of 100g flour, 2 eggs, and adding powdered ginger if you like. It is recommended to bake it like a waffle and wrap it around a 3cm diameter stick while the waffle is hot.

R Issolles a Jour de Poisson, ménagier de paris, 1393.

Boil the chestnut over low heat, peel, and chop the boiled eggs and cheese. Fry it with plenty of oil to make it sweet []. Usually, it is made of figs, grapes, roasted apples, peeled walnuts, and fine spice powder. The fabric is colored with saffron. Then fry with oil. If necessary, add starch and rice to the connection.

This is actually a fritter stuffing, but no fabric recipe is listed.

Meter Tikar Association Fine powder recipe (teaspoon = horizontal tablespoon): Ginger 2 tablespoons + cinnamon teaspoon 6 + cloves 1/4 + Maniget 1/4 + powdered sugar 4 teaspoon. Make the amount required for the resole.

Stewed pears Take wine, cinnamon, and a great deal of white sugar, put the whole on the fire very hot, but do not let it boil, and strain it through a sieve. Then take some good dates, remove the stones, slice them thinly, and add them: Then take some sandalwood, add them, and put them on the fire, if there are any kins, add them to the broth, and see that there is enough sugar and enough cinnamon, add salt, bring to a boil, put into a wooden dish, cool, and serve.

Translated by Ian Bailey

U ng emplumeus de pomes, Maître Chiquart, Du fait de cuisine, 1420.

Sweet apple porridge

Moreover, sweet apple porridge: to make it understandable to the one who makes it, take as many good barber apples as you want to make, peel them neatly, cut them into beautiful gold or silver dishes, and take a beautiful good clean earthen pot, put in it beautiful clean water boiled on a beautiful live embers, put the apples in it and boil them. Then take as many sweet and tasty almonds as there are apples to be boiled, remove the skins, wash them well, and mash them in a mortar that does not smell of garlic, pouring over the broth in which the apples are boiled, and mash them well; when the apples are well cooked, take them out on a clean slicing board, and strain the almonds with the broth, and make a thick almond milk. While it is boiling, chop the apples very finely with a small clean knife, and when they are chopped, put them into the almond milk, adding a large amount of sugar according to the number of plums in the apples, and if the doctor asks, serve it in a beautiful gold or silver bowl or dish.

Translated by Jacques Bouchut.

T artres de pommes, Viandier de Taillevent, 15th century edition.

Cut the apple into an appropriate size, add figs and wel l-washed grapes, mix well, add butter or fried onions and wine, then crush the apple and dilute it with wine, and add saffron and small amount. Add the spices and mix: Add cinnamon, white ginger, anisode, pigruck (if any), make two large fabrics, put the whole mixture that is well grounded by hand on a moderate thickness, and fabric. Cover, bake in saffron and bake in the oven.

1450 by Maestro Martino's "Cookeria Art Book"

The almond does not pass through the cheese cloth, so press it carefully and crush it as much as possible. To make it even more white, delicious, and taste, soak in fresh water all day and night or longer, so that you can pick it up with your fingers. When crushing, moisten with a rose water so that it does not become greasy. If you want to make this tart deliciously, add sugar with the same weight as almonds, one pound, or more, as you like. In addition, add 1-2 oz of high quality rose water and mix all of them well. Spread it on the bottom of the frying pan, and pack the stuffing above. Once you spread it and flatten it, wet with a small amount of rose water and add powdered sugar from above. When powdered sugar spreads throughout, bake in the oven over low heat, just like other tarts. Don't forget to bake this kind of magipan tart at low temperatures, rather than baked at a low temperature.

Translation: La Gastronomie au Moyen Age, Sabban, Serventi, Redon.

Nostradamus also introduced a similar magic pan recipe in the 16th century.

F Ritelle Di Pome, Uva Secca E Pignuoli, Messisbugo, Bancetti. 1549.

OMELETTE PLATE ET SOUFFLÉE À LA FOURME

Meter Tikar Association Fine powder recipe (teaspoon = horizontal tablespoon): Ginger 2 tablespoons + cinnamon teaspoon 6 + cloves 1/4 + Maniget 1/4 + powdered sugar 4 teaspoon. Make the amount required for the resole. The third method is Coulish Waffle, which is called because the fabric is thin. Mix finely grated cheese.

1450 by Maestro Martino's "Cookeria Art Book"

The almond does not pass through the cheese cloth, so press it carefully and crush it as much as possible. To make it even more white, delicious, and taste, soak in fresh water all day and night or longer, so that you can pick it up with your fingers. When crushing, moisten with a rose water so that it does not become greasy. If you want to make this tart deliciously, add sugar with the same weight as almonds, one pound, or more, as you like. In addition, add 1-2 oz of high quality rose water and mix all of them well. Spread it on the bottom of the frying pan, and pack the stuffing above. Once you spread it and flatten it, wet with a small amount of rose water and add powdered sugar from above. When powdered sugar spreads throughout, bake in the oven over low heat, just like other tarts. Don't forget to bake this kind of magipan tart at low temperatures, rather than baked at a low temperature.

Translation: La Gastronomie au Moyen Age, Sabban, Serventi, Redon.

Nostradamus also introduced a similar magic pan recipe in the 16th century.

F Ritelle Di Pome, Uva Secca E Pignuoli, Messisbugo, Bancetti. 1549.

Cut apple, sartana, pine fruit fritineo into an appropriate size, add figs and wel l-washed grapes, mix well, add butter or fried onions and wine, crush the apple and wine. Add a diluted one, add saffron and a small amount of spices and mix: Add cinnamon, white ginger, anis seed, piglack (if any), make two large fabrics, and make the entire mixture that is well grounded by hand. Put it on the dough, cover it with dough, bake it in saffron, and bake in an oven.

1450 by Maestro Martino's "Cookeria Art Book"

The almond does not pass through the cheese cloth, so press it carefully and crush it as much as possible. To make it even more white, delicious, and taste, soak in fresh water all day and night or longer, so that you can pick it up with your fingers. When crushing, moisten with a rose water so that it does not become greasy. If you want to make this tart deliciously, add sugar with the same weight as almonds, one pound, or more, as you like. In addition, add 1-2 oz of high quality rose water and mix all of them well. Spread it on the bottom of the frying pan, and pack the stuffing above. Once you spread it and flatten it, wet with a small amount of rose water and add powdered sugar from above. When powdered sugar spreads throughout, bake in the oven over low heat, just like other tarts. Don't forget to bake this kind of magipan tart at low temperatures, rather than baked at a low temperature.

Translation: La Gastronomie au Moyen Age, Sabban, Serventi, Redon.

FISH & CHIPS, SAUCE INDIENNE

Nostradamus also introduced a similar magic pan recipe in the 16th century.

F Ritelle Di Pome, Uva Secca E Pignuoli, Messisbugo, Bancetti. 1549.

Apple, sartana, pine fruits

Take a bowl and a half of white flour, 4 ounces of sugar, a small cut sweet apple, 4 ounces of seedless sultanas, 4 ounces of citron in syrup, a glass of white wine, a little oil, and a little saffron. Mix these things together until they become like a paste, then put them in a frying pan with 3 pounds of hot oil and bake them as you would the others, with honey and sugar.

Per fare pizza a un'altro modo, Scappi, Opera, 1570.

To make pizza another way

Mix 2 pounds of flour with 6 ounces of Parmesan cheese, crushed in a mortar, and knead them. Soak 3 ounces of sugar, 6 egg yolks, and 3 ounces of breadcrumbs in a fatty soup. 1/2 ounce of cinnamon, 1/2 ounce of cloves and nutmeg. Leave this dough for an hour, make a thin sheet from it, spread it with liquefied butter, make 4 twists lengthwise (as if braiding), spread the twists with liquefied butter that is not too hot, make some fougasses from the twists, fry them in butter or lard, or bake them in a tourtiere oven in the same way as you bake the twists, and serve them hot with sugar.

Translated by Alessio Coralizzi Graziani.

Born in Roanne on April 2, 1958, Michel was only four years old when his father Pierre and uncle Jean, the "Troisgros brothers", invented his iconic dish, "Salmon escalope with sorel". At 16, Michel enrolled in the hotel school in Grenoble, where he met his future wife Marie-Pierre. Eager to discover new things, the couple travelled and trained in France and all over the world. Mionnay, Eugénie-les-Bains, Lausanne, Paris, New York, Berkeley, Tokyo, London, Brussels... 1983 was an important year for Michel. His uncle Jean had suddenly died and he was preparing to leave for Australia. It was a year of change of direction and he decided to take on the challenge of taking over. It took some persuasion, but with his diverse experience and tenacity he succeeded. In 1995, they opened Le Central in Roanne's station square. In 2006, they opened the restaurant CMT in the Hyatt Hotel in Tokyo, and in 2008, Michel and Marie-Pierre opened the country inn La Colline du Colombier. In 2016, their restaurant was awarded three Michelin stars for the 48th consecutive year. http://www. troisgros. com/

Books:

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le central ©Radio France

La cuisine du Central Michel & amp; Marie-Pierre Troisgrostexte Bénédict Beaugéphotographies Marie-Pierre MorelPublished 16 March 2016 Editor Rouergue, In 1995, Michel Troisgros and his wife Marie-Pierre opened a café-restaurant-grocery store next to the three-star restaurant Maison Troisgros in Roanne. Inspired by their memories of Italian salumerie, they designed this simple yet elegant establishment, serving precise, homely dishes (onion tart with dried porcini mushrooms, flat soufflé omelette with four cheeses). They also sell luxury items such as judiones, giant white beans found in Seville's tapas bars, used in rabbit liver with artichokes. This book is based on this culinary repertoire, and its 81 recipes offer the chance to bring home the warm atmosphere of Central and try dishes steeped in savoir-vivre.

Almond Tart © Radio France

1 tart 6 servings

- 250 g pastry

- 150 g flaked almonds

- 25 cl cream

- 150 g caster sugar

Tomates cerises aigrelettes

- A pinch of salt

LA TOURNEE DES POPOTES

Coup de coeur de Francois-Régis Gaudry

- 15 ml amaretto

Coup de coeur de Dominique Hutin

- 15 ml Grand Marnier

The day before

Prepare confectionery bread.

CHRONIQUE DE DOMINIQUE HUTIN

CHRONIQUE D'ARNAUD DAGUIN

On the day

The fabric is thinly stretched and arranged in a tart type. Bake in a 160 ° C oven for 15 minutes.

Put almonds, fresh cream, sugar, salt, and two kinds of alcohol in a pot. Boil over medium heat for 5 minutes. Put it into the baked tart stand. Bake in an oven heated to 160 ° C. Bake for 30 minutes. Wait for the tart to cool down and cut into small pieces.