Culinary recipes from the Middle Ages

Culinary recipes from the Middle Ages

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here are some typical recipes of the Middle Ages, taken from famous works such as "Le Viandier de Taillevent", "Le Mesnagier de Paris", "At the Table of the Lords, monks and peasants of the Middle Ages" by Eric Birlouez as well as "the Cuisine of the Middle Ages" by Brigitte Racine. They will make it possible to compose a complete menu as it could be served in medieval times.

As the Hypocras is famous, we offer you a "White Wine with Honey and Sage" for the aperitif.

As a starter, you will have the choice between a "savory Bourbonnaise tart", "stuffed eggs", a savoy-style broth ".

For the main course, you will hesitate between the “pike with green sauce”, the “Chaudumée” which strangely resembles our salmon steak, the “galimafrée” made from lamb or the “poultry comminée” whose accompaniment will be the "Chard purée" or "cretonnée de fèves" as well as "cameline sauce" or "jance sauce".

To finish, we will choose the “cresme darioles”, the “raw pear pasté” or the “blancmange”.

Enjoy your meal !

White Wine with Honey and Sage

1 bottle of dry white wine + 100 g of liquid honey + 6 to 8 leaves of fresh sage + 1 pinch of pepper.

Heat 25 cl of wine with the honey. Mix so that the honey dissolves in the wine. Add the finely chopped sage. Remove from fire. Season with pepper if desired. Leave to infuse for 30 minutes, covered. Mix with the rest of the wine and let stand for 24 hours in the fridge before filtering. Keep refridgerated.

Stuffed eggs

For 6 people: 14 eggs + 1 half teaspoon of thyme + 1 tip of saffron + 1 pinch of powdered cloves + 100 g of Roquefort + 2 tablespoons of heavy cream + 12 very thin bards of bacon + pepper + 30 g of butter.

Cook 12 hard-boiled eggs. Peel them and cut them in half lengthwise. Gently remove the yolks and reserve the whites. Place the yolks in a bowl. Beat the two remaining eggs into an omelet, then mix them with the crumbled yolks and cream. Add the thyme, saffron, crumbled Roquefort. Pepper. Mix everything well, then form small balls and place them in the hollows of the egg whites. Melt the butter and baste the eggs. Brown for a few minutes under the broiler. At the same time as the eggs are cooking, brown the bacon bards in a pan. Place two eggs on each plate, accompanied by a bard of bacon. Serve with an arugula salad.

You can replace the Roquefort with Comté or grated Beaufort.

Savoy-style brouet

For 4 people: 1 l of chicken stock + 1 slice of smoked bacon + 2 chicken livers + 2 slices of toast + 1 half teaspoon of powdered ginger + 1 pinch of powdered cinnamon + 1 tip of saffron + 1 bunch of parsley + salt.

Cook the diced smoked bacon in a pan with a little fat, add the chicken livers and cook together for 5 minutes. Take the bacon and the livers and mix them with the toast, the parsley and the spices except the saffron. Add a small ladle of chicken stock if necessary. Heat the broth and pour in the previous preparation, stirring to combine everything well. Heat for 10 minutes. Then add the saffron and serve hot.

Pike in green sauce

For 4 people: 1 pike of 1.20 kg + court bouillon + salt and pepper. For the green sauce: 1 bunch of parsley + 3 or 4 sorrel leaves + 1 teaspoon of ginger + 1 teaspoon of seeds of paradise or pepper + 1 half teaspoon of marjoram + 1 slice of crumb of white bread + 20 cl of fish stock + 5 cl of lemon juice + 50 g of butter.

In the bowl of a blender, place the parsley, sage, sorrel, marjoram, breadcrumbs soaked in fish stock and lemon juice, as well as the crushed spices. Mix everything well and pass everything through cheesecloth, pressing well to collect all the juices. Pour the preparation into a saucepan and bring to a simmer. Whisk in the butter.

Place the fish in the cold court-bouillon, bring gently to a simmer and cook for about 15 minutes. Lift the fillets, remove the bones.

Pour the hot green sauce to the bottom of each plate and place the fish fillets on top after checking the salt and pepper seasoning.

This sauce accompanies all poached fish.


For 4 people: 4 pike or salmon steaks + 1 slice of country bread + 20 cl of fish stock + 5 cl of white wine + 5 cl of verjuice + 1 teaspoon of ground or powdered ginger + 1 nail crushed cloves + 1 teaspoon of seeds of paradise or pepper + 1 scoop of saffron + 50 g of butter + salt.

Toast the bread, cut it into small pieces and soak them in the fish stock. Grind the spices and mix them with white wine and verjuice, then with fish stock. Bring to a simmer and cook for about 5 to 10 minutes so that the sauce thickens a little. Pass through cheesecloth, pressing well. Add the saffron strands. Keep warm. Cook the fish pieces under the broiler, turning halfway through cooking or in a pan. Salt lightly. Heat the sauce at the last moment and off the heat, add the very cold butter, whisking to bind the sauce. Serve the fish topped with the sauce.


For 4 people: 600 g of cooked leg of lamb + 2 onions + 1 glass of white wine + 3 cl of verjuice + 1 pinch of powdered ginger + salt and pepper + lard.

Melt the sliced ​​onions in a little lard. Chop a third of the meat. Add to the onions and sauté gently. Pour in the white wine and simmer for a few minutes. Add the ginger and pepper. Dice the rest of the meat and add it to the previous mixture. Simmer 10 minutes. Check the seasoning and when ready to serve, deglaze with the verjuice.

Poultry Comminée

For 6 people: 1 free-range chicken + 25 cl of dry white wine + 75 cl of chicken stock + butter or lard + salt and pepper. For the sauce: 1 slice of bread + 1 teaspoon of crushed ginger + 1 teaspoon of cumin powder + 6 cl of verjuice or 5 cl of white wine and 1 teaspoon of wine vinegar + 2 yolks eggs.

Cut the chicken into pieces. Cover them with the chicken stock and wine. Simmer for about 40 minutes. Adjust seasoning. Remove the chicken pieces and keep them warm.

Prepare the sauce. Reduce the cooking juices of the chicken until you obtain about 30 cl of liquid, then melt the bread over low heat. Dissolve the spices in the verjuice (or the white wine / vinegar mixture) and mix with the broth. Bring to a simmer and pass through cheesecloth.

When ready to serve, brown the chicken pieces in a little fat until golden brown. Beat the egg yolks. Heat the sauce and whisk in the eggs. Bring to a simmer and remove from heat. Cover the meat with this hot sauce.

Chard puree

For 2 or 3 people: 300 g of chard leaves (the leaves of a beautiful bunch) + olive oil + 10 cl of poultry stock + 1 bunch of parsley + ¼ fennel bulb + salt.

Clean the chard leaves and remove the stems. Slice them and blanch them for a few minutes in boiling salted water. Run them under cold water. Drain them well. Squeeze them between your hands to remove the water. Heat the olive oil in a frying pan and brown the chard in it. Add the poultry stock and cook over low heat, covered, 10 minutes. Then add the washed and chopped parsley as well as the finely chopped fennel. Mix well with the chard. Adjust the seasoning with salt. Simmer for a few minutes.

Crusted beans

For 4 people: 500 g of broad beans + 1 teaspoon of grated ginger + 1 pinch of saffron + 2 egg yolks + 20 cl of milk + salt

Shell the beans, immerse them in boiling water for 2 minutes. Drain and remove the white skin covering the beans. Return to cook in salted boiling water. The beans should be well cooked. Drain. Boil the milk. Coarsely crush the beans with a fork, add the grated ginger, then gradually add the hot milk, stirring to obtain a puree. Add the beaten egg yolks and the saffron pistils. Reheat while stirring without boiling. Serve hot with thinly sliced ​​chicken fillets or fried diced bacon.

Darioles of cresme (almond cream)

For 6 darioles: shortcrust pastry + 250 sour cream + 2 whole eggs + 100 g of ground almonds + 60 g of sugar.

Roll out the shortcrust pastry in a pie plate and prick it to prevent it from swelling. Pre-bake in a preheated oven at 200 ° C for 10 minutes. Beat eggs and sugar until white and double in volume. Add the cream and ground almonds. Pour this mixture over the dough. Bake for 25 to 30 minutes.

Raw pear pasté (pear and almond tart)

For 1 pie: 3 or 4 pears + 100 g of brown sugar + lemon juice + cinnamon + 2 rolled pastry dough + 1 egg yolk + 125 g of ground almonds + 1 egg + 125 g of sugar.

Peel the pears, cut them in half and remove the core. Lemon them. Prepare the almond paste. In a food processor, combine the almond powder, whole egg, 125 g of sugar.

In the pie dish, place a pastry shell, cover it with the almond paste and then the pear halves. Sprinkle a little cinnamon on the pears. Sweeten widely with brown sugar and cover with the second rolled out of dough. Solder the edges well and make a small fireplace in the center. Brown with the egg yolk dissolved in a few drops of water and bake for 30 to 35 minutes in an oven preheated to 210 ° C. Serve warm or cold.


For 4 people: 25 cl of milk + 25 cl of cream + 3 gelatin leaves + 75 g of sugar + 200 g of ground almonds.

Soak the gelatin sheets in cold water. Gently heat the milk with the ground almonds. Add the cream and sugar. Bring to a boil. Leave to infuse for 5 minutes.

Remove the gelatin sheets from the water, drain them between the hands and add them to the previous mixture, stirring until completely dissolved. Pass through cheesecloth to obtain a smooth blancmange. Pour the preparation into ramekins and keep in the refrigerator for 4-5 hours before unmolding. Serve chilled.


- Le Mesnagier de Paris: Medieval cuisine at the end of the 14th century by Josy Marty-Dufau. Heimdal, 2009.

- Le Viandier: Medieval cuisine in the 14th century, Recipes after Taillevent by Josy Marty-Dufaut. Heimdal, 2007.

- Cuisine of the Middle Ages, by Brigitte Racine. Editions Ouest-France, April 2012.

- At the Table of Lords, monks and peasants of the Middle Ages. by Eric Birlouez. West France Editions, 2011.

Video: Lentils and Mustard Greens - Medieval Recipes (May 2022).


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