Medvl-Sauces-art - 5/30/15 "Before Béchamel & Hollandaise - an Introduction to Medieval Sauces" by Mistress Euriol of Lothian, O.P. NOTE: See also the files: sauces-msg, The-Saucebook-art, Balled-Mustrd-art, garlic-sauces-msg, green-sauces-msg, Mustard-Making-art, flavord-butrs-msg, spreads-msg. ************************************************************************ NOTICE - This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org Copyright to the contents of this file remains with the author or translator. While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file. Thank you, Mark S. Harris...AKA:..Stefan li Rous stefan at florilegium.org ************************************************************************ More class handouts from this author can be found at: http://medievalcuisine.madpage.com/classes/ http://casbal.100webspace.net/classes/index.html Before Béchamel & Hollandaise - an Introduction to Medieval Sauces by Mistress Euriol of Lothian, O.P. Table of Contents Before Béchamel & Hollandaise - an Introduction to Medieval Sauces 1 Table of Contents 1 Introduction 1 Modern Sauces 1 Humoral Theory 2 The Medieval "Mother" Sauces 3 Thickening Agents 3 The Recipes 3 Cameline Sauce 3 Mustard Sauce 3 Appendix 4 Sauces from Extant Medieval Manuscripts 4 Sauces for Meats & Fish 11 Bibliography 13 Contact Information 14 Introduction Sauces are a means for a culinary artist to add a special flare to ordinary meats and fishes. In the great households of the Middle Ages there was a position whose job it was to create sauces. He (or she) was called the Saucer[1]. Then the cook would take the sauces prepared by the Saucer and pair them with the appropriate meats or fish. Just what type of sauces did the Saucer create? Modern Sauces It is difficult to begin a discussion on medieval sauces without first referencing the sauces that are used in modern cuisine. Many new students into the medieval culinary arts desire to work with methods and ingredients they are familiar with, and the making of sauces is no exception.[2] On her web site, What's Cooking America, Linda Stradley states the following: "Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas."[3] The five mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.[4] The earliest evidence of any of these sauces can currently only be traced backed to the 17th century. The cuisine of Europe was undergoing tremendous changes as it emerged from the Renaissance. With the publication of Le Cuisinier François in 1656, by François Pierre de la Varenne, French cuisine belonged to the modern era.[5] Humoral Theory In order to begin to understand the medieval cook's approach to cuisine, including the making of sauces, it is important to understand the humoral theory as it applies to food. Each food ingredient was categorized on two basic qualities; if it were moist or dry and hot or cold. The qualities of the humors were given a degree of intensity. Intensity ranged from the 1st to 4th degree. In addition the method of preparation would also affect the humoral qualities of the food. Table 1 lists the four basic humors, it's qualities, the season and element associated with it[6] Table 1 - The Four Humors Humor Quality Season Element Blood (Sanguine) Moist & Hot Spring Air Yellow Bile (Choler) Dry & Hot Summer Fire Black Bile (Melancholy) Dry & Cold Autumn Earth Phlegm Moist & Cold Winter Water The humoral theory of food certainly has its background in the teachings of Hippocrates in the 5th century BCE.[7] It was further refined in the treatises by Galen in the 2nd century.[8] Sauces were used to balance out the humors of the food stuff well into the 16th century. There were two different goals for the medieval cook. For the healthy diner, the goal was to provide a dish (or series of dishes) where the humoral qualities of the ingredients were used to balance each other into a neutral state. For the ill, the goal was to provide a dish (or series of dishes) where the humoral qualities of the ingredients were used to balance the humors of the individual in order to bring him back into a healthy "neutral" state. "In choosing or in elaborating a sauce a cook accepted an enormously serious responsibility. At this time an ignorance of the humoral complexion of any ingredient could easily lead to a charge of inadvertently undermining someone's health, or even murder. A cook's job was in many respects an offshoot of that of a physician; he had almost as much responsibility."[9] With the knowledge at hand of the humors of any given ingredient, including spices, the medieval cook can now make a variety of sauces to suit his needs. There were four basic uses for sauces: basting sauces, cooking sauces, serving sauces and dipping sauces. In many of the extant medieval texts on cuisine that is currently available, there are notable sections devoted to the making of sauces. Some sauces were cooked (boiled), some were not (cold). The Medieval "Mother" Sauces Unlike the modern mother sauces that are used as a basis for a vast variety of sauces, these medieval "mother" sauces appear in almost all the cuisines I've studied. These sauces can be found in almost all the cuisines of the Middle Ages. They are Cameline Sauce, Green Sauce, White Sauce, Yellow Pepper Sauce, Black Pepper Sauce and Mustard Sauce.]10] Thickening Agents Not all medieval sauces were thickened, some sauces described were simply a dressing of verjuice. Many of the sauces, however, were thickened. For some sauces the main flavor ingredient itself could be the thickening agents, as in the case of mustard. Some sauces used reduction as a means to thicken it. Other sauces used an ingredient whose sole purpose was to thicken the sauce. In the modern mother sauces mentioned previously, a common thickening agent was roux.[11] However, currently there is no evidence of roux being used prior to the 17th century. The predominant thickening agents used in medieval sauces are: breadcrumbs, eggs, milk, almonds and almond milk. There is evidence that eggs were tempered prior to being introduced to a boiled sauce.[12] The Recipes Cameline Sauce Source: Le Viander de Taillevent[13] Prenez gingenbre, canelle et grant foison, girofle, grainne de paradiz, mastic, poivre long qui veult; puis coullez pain trempé en vin aigre, et passez, et sallez bien a point. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste.[14] 1 cup breadcrumbs 8 tsp ground cinnamon 4 cups red wine vinegar 8 tsp ground thyme 8 tsp ground ginger 4 tsp ground pepper Soak bread crumbs in vinegar, add remaining ingredients. Adjust vinegar or add water until desired consistency is reached. Mustard Sauce Source: Le Ménagier de Paris[15] …Item, et se vous la voulez faire bonne et à loisir, mectez le senevé tremper par une nuyt en bon vinaigre, puis la faictes bien broyer au moulin, et bien petit à petit destremper de vinaigre. Et se vous aves des espices qui soient de remenant de gelée, de claré, d'ypocras ou de saulces, si soient broyées avec et après la laissier parer. Item, if you would make good mustard and at leisure, set the mustard seed to soak for a night in good vinegar, then grind it in a mill and then moisten it little by little with vinegar; and if you have any spices left over from jelly, clarry, hippocras or sauces, let them be ground with it and afterwards prepare it.[16] Hippocras: Take four ounces of very fine cinnamon, two ounces of fine cassia flowers, an ounce of selected Mecca ginger, an ounce of grains of paradise, and a sixth [of an ounce] of nutmeg and galingale combined. Crush then all together. Take a good half ounce of this powder and eight ounces of sugar [(which thus makes Sweet Powder)], and mix it with a quart of wine. 1 1/2 cups mustard seeds 1/4 tsp pepper 1 3/4 cups white wine vinegar pinch nutmeg 1 tsp cinnamon pinch galingale 1/2 tsp ginger 2 tsp sugar Soak mustard seeds overnight. Place all ingredients in blender and process. Add more vinegar or water until desired consistency is reached. Appendix Sauces from Extant Medieval Manuscripts Table 2 lists the variety of boiled and cold sauces found in extant medieval manuscripts Table 2 - Medieval Sauces Source Author Place & Time Sauces [17] Libro de arte coquinaria [18] Maestro Martino da Como Italy, 15th Century White Sauce Gold of Pleasure Sauce Peacock Sauce Dried Prune Sauce Green Sauce Peach Blossom Sauce Broom Flower Sauce Grape Sauce Mulberry Sauce Black Cherry or Sour Cherry Sauce Cornel Cherry Sauce Mustard Red or Violet Mustard Mustard that can be Carried in Pieces on Horseback Heavenly Summertime Sauce Yellow Pepper Sauce for Fish White Garlic Sauce Violet Garlic Sauce Green Verjuice Sauce (Grape leaf & Garlic) Verjuice with Fennel Rose-Apple Sauce Sauce for Pullet Pieces Sauce for Hare Good Sauce Lemon Sauce Sauce for Marzipan Sauce for Every Type of Wild Beast Saracen Sauce Everyday Sauce Northern Italian Sauce French-Style Sauce for Partridge, Hen or Other Fowl Papal Sauce Regal Sauce French Mustard Vivendier [19] Unknown France, 15th century Barbe Robert Cameline Sauce Cameline Garlic Sauce White Garlic Sauce Yellow Pepper Sauce Hot Black Pepper Sauce Jance of Cow's Milk Viandier of Taillevent [20] Guillaume Tirel France, 13th century Cameline Sauce Fresh Herring Garlic Sauce (Almond Garlic Sauce) Green Sauce A Sauce to Preserve Sea-Fish Robert's Beard Sauce Yellow Pepper Sauce Black Pepper Sauce Cow's Milk Jance Garlic Jance Ginger Jance Poitevin Sauce Cameline Mustard Sauce Marjoram Sauce Le Ménagier de Paris [21] Unknown France, 14th century Mustard Sorrel Verjuice Cameline Sauce White or Green Garlic Sauce for Ducklings or Beef Musty Garlic for Fresh Herrings Green Spice Sauce Green Pickle for Preserving Salt-Water Fish Yellow or Sharp Pepper Sauce Black Pepper Sauce Galentine for Carp Saupiquet for Coney, River Fowl or Wood Pigeons Calimafrée or Lazy Sauce Jance of Cow's Milk Garlic Jance Jance Poitevine Sauce Must for Young Capons Quick Sauce for a Capon Sauce to be put to Boil in Pasties of Halebrans, Ducklings, Little Rabbits and Wild Coneys Boar's Tail Sauce Sauce for a Capon or Hen Sauce for Eggs Poached in Oil De Honesta Voluptate et Valetudine[22] Bartolomeo Sacchi Italy, 15th century Pepper Sauce for Wild Meat Lard Sauce Consommé Saffron Sauce White Sauce Green Sauce White Sauce Camelline Sauce Bright Colored Sauce Relish from dried Plums Green Relish Persian Relish Broom-colored Relish Relish from Grapes Relish from Mulberries Relish with Sweet and Sour Cherries Mustard Red Mustard Sauce Mustard Sauce in Bits Heavenly Relish in Summer Saffron-Seasoned Sauce for Fish Garlic Sauce with Walnuts or Almonds Rather Highly Colored Garlic Sauce Green Verjuice Vine Tendril Relish Verjuice with Fennel Rose Bud Flavoring Relish from Cornel Cherries Libellus de arte coquinaria[23] Unknown Denmark, Iceland & Germany, 13th century. A Sauce for Lords Another Sauce (Honey Mustard) Another Sauce (Honey Mustard with Anise) Fish in a Sauce Proper to It A Sauce of Minimal Cost A Sauce Good for Small Fish A Sauce Good for Three Days and No More (Green Sauce) A Sauce for Fresh Meat (Another Green Sauce) Onion Sauce Daz bůch von gůter spise [24] Unknown Germany, 14th century A dish (Garlic Sauce) Agraz (Sour Sauce) Another Condiment (Shallot Sauce) A Sauce (Grape & Sage Sauce) Agraz (Crab apple & Beet Sauce) A Little Sauce (Yellow Sauce) A Good Sauce (Wine & Honey Sauce) Samuel Pepys' manuscript [25] Unknown England, 15th century Capons in Sauce Salmon roasted in Sauce Galantine Sauce for a Pike Sauce for roated Mallard A Proper Newe Booke of Cokerye [26] Unknown England, 16th century A Pyke Sauce Harleian MS. 4016 [27] Unknown England, 15th century Sauce Gamelyne Sauce Sermstele Sauce Oylepeuer Sauce Verte Sauce Gynger Sauce Sorell Sauce Galentyne Ashmole MS. 1439. Sauces [28] Unknown England, 15th century Sauces pur Diuerse Viaundes Sauce Alepeuere Sauce Galentyne Sauce Gingyuer Sauce for a Gos Sauce Camelyne Sauce Rous Sauce for Stokefysshe Sauce for Stokfysshe in an-other maner Sauce for peiouns Sauce for Shulder of Moton Sauce Vert Surelle Sauce Percely Sauce Gauncile Piper for Feel and for Venysoun White Sauce Black Sauce Sauce Newe for Malardis Diuersa Cibaria [29] Unknown England, 14th century Blanc Desire (White Sauce) Vert Desire (Green Sauce) Suade (Elderflower Sauce) Galantine Forme of Cury [30] Unknown England, 14th century Sobre Sawse Sawse Blaunche (White Sauce) Sawse Noyre for Capouns (Black Sauce) Galyntyne Gyngeuer Verde Sawse Sawse Noyre for Malard (Black Sauce) Sawse Camelyne Lumbard Mustard Libre de Sent Soví [31] Unknown Catalan (Spain), 15th century White Sauce Lemon Sauce White Garlic Sauce Fresh Onion Salsa Mustard Parsley Sauce Esquabey Sauce Libro de Cozina [32] Master Ruperto de Nola Catalan (Spain), 16th century White Sauce Sauce with Apples Lemon Sauce Vinagre Sauce for Graylag Goose Light Sauce for Wild Poultry A Dish CalledWhite Sauce Light Sauce for Roast Doves Another Light Sauce for Roast Doves Light Sauce for Roast Poultry Lights Sauce for Partridges or Roast Chickens Light Sauce of Bitter Pomegranate Juice Almond Sauce for Invalida Another Almond Sauce for Invalids (Weak) Another Almond Sauce for Invalids (Fever) White Light Sauce Sauce Gironfina Sauce Camelline White Sauce Camelline Smooth Sauce for Poultry Granada Sauce Dark Sauce Rosemary Sauce Agalura Sauce Garlic Sauce Mustard French Mustard Another French Mustard Sauce of Horseradish and of Clary Sage Good Sauce Galantine Pepper Sauce Bastard Camelline Parsley Sauce Sauce Called Cinnamon Must Emperor's Sauce Sauces for Meats & Fish Table 3 lists various meats & fish with the desired cooking method as well as the appropriate sauce to accompany the dish.[33] Table 3 - Sauces for Meats & Fish Main Ingredient Cooking Method Serving Sauce(s) Pork Roasted Verjuice Onions, wine & verjuice Pork Baked in pie Verjuice Veal Roasted Spice Powder Cameline Sauce Veal Baked in pie Verjuice Mutton Roasted Fine salt Cameline Sauce Verjuice Goat, kid or lamb Roasted Cameline Sauce Green Verjuice Goose Roasted White Sauce Green Garlic Sauce Black Pepper Sauce Yellow Pepper Sauce Mallard Roasted Drippings, lard, wine, verjuice & parsley Chicken Roasted Cameline Sauce, Green Verjuice Grape Mash Cold Sage Sauce Chicken Baked in pie Sharp verjuice Capons Roasted Must Sauce Poitevine Jance Sauce Capons Boiled Wine Verjuice Rabbits & hares Roasted Cameline Sauce Saupiquet Rabbit & hares Baked in pie Cameline Sauce Verjuice Partridge, pheasant, pigeons, doves, peacock & small birds Roasted Fine salt Swan Roasted Yellow Pepper Sauce Venison Boiled Cameline Sauce Venison Roasted Cameline Sauce Fresh boar Boiled Cameline Sauce Sharp Pepper Sauce Salt boar Boiled Mustard Sauce Anchovies Roasted Mustard Sauce Wine Sauce Barbel Boiled Sharp Pepper Sauce Barbel Roasted Verjuice Barbel Fried Jance Bass Boiled Green Sauce Cockles Fried White Garlic Sauce Crayfish Boiled Vinegar Eels Boiled Green Garlic Sauce Eels Baked in pie White Garlic Sauce Gurnard Fried Cameline Sauce Gurnard Roasted Verjuice Herrings Fried Garlice Sauce Loach Boiled Mustard Sauce Lobster Boiled Vinegar Fresh mackerel Roasted Cameline Sauce Vinegar & spice powder Salted mackerel Boiled Wine & shallots Mustard Sauce Mussels Boiled Vinegar Sharp Verjuice Green Garlic Sauce Oysters Boiled & Fried Garlic Sauce Pickerel or Pollack Fried Green Sorrel Verjuice with white almond sops Rayfish Fried Cameline Garlic Sauce made with ray liver Salmon Roasted Cameline Sauce Sole Fried Sorrel Verjuice with Orange Juice Turbot Fried Green Sauce Footnotes [1] Scully, Terence. 1995. The Art of Cookery in the Middle Ages. Suffolk, England. The Boydell Press. [2] This is from personal experience working with individuals just learning about medieval cuisine. [3] Stradley, Linda. 2004. History of Sauces. What's Cooking America. http://whatscookingamerica.net/History/SauceHistory.htm (Accessed July 24, 2007) [4] Ibid. [5] Anne Willan discusses this in greater detail in her chapter titled "La Varenne" in Great Cooks and Their Recipes: From Taillevent to Escoffier. [6] This table is compiled from information found in the translation by Mark Grant of Galen's "On the Humors" in Galen on Food and Diet and in Terence Scully's discussion in his chapter titled "The Theoretical Bases for Meieval Food and Cookery" in The Art of Cookery in the Middle Ages. [7] Grant, Mark, trans. 2000. Galen on Food and Diet. London. Routledge. [8] Ibid. [9] Scully, Op. Cit. [10] It is my personal conclusion to identify these sauces as a set of medieval "mother" sauces. [11] Roux is made using equal amounts of flour and some sort of fat cooked into a paste. [12] Santich, Barbara. 1996. The Original Mediterranean Cuisine: Medieval Recipes for Today. Chicago, Illinois. Chicago Review Press. [13] A 14th century collection French recipes. [14] Translation by James Prescott as noted in Le Viandier de Taillevent. [15] A 14th century collection French recipes.. [16] Translation by Eileem Power as noted in The Goodman of Paris. [17] Sauce names in parenthesis are the translators or my own name for these sauces since one was not provided in the original texts. [18] Parzen, Jeremy trans. & Stefania Barzini. 2005. The Art of Cooking: The First Modern Cookery Book. Berkeley, California. University of California Press. [19] Scully, Terence. 1997. The Vivendier. Devon, England. Prospect Books. [20] Scully, Terence. 1988. The Viandier of Taillevent. Canada. University of Ottawa Press. [21] Power, Eileen, trans. 2006. The Goodman of Paris. Suffolk, England. The Boydell Press. [22] Milham, Mary Ella, ed. trans.. 1999. Platina's On Right Pleasure and Good Health. Asheville, North Carolina. Pegasus Press. [23] Grewe, Rudolf & Constance B. Hieat ed. trans. 2001. Libellus de arte coquinaria: An Early Northern Cookery Book. Tempe, Arizona. Medieval and Renaissance Texts and Studies. [24] Adamson, Melitta Weiss. 2004. Daz bůch von gůter spise (The Book of Good Food). Österreich, German. Medium Aevum Quotidianum [25] Hodgett, G.A.J., trans. 1972. Stere htt Well. Adelaide, Australia. Mary Martin Books. [26] Ahmed, Anne. 2002.A Proper Newe Booke of Cokerye. Cambridge, England. Corpus Christi College. [27] Austin, Thomas, ed. 1996. Two Fifteenth-Century Cookery-Books. Suffolk, England. Oxford University Press. [28] Ibid. [29] Hieatt, Constance B. & Sharon Butler, ed. 1985. Curye on Inglysch. Oxford, England. University of Oxford Press. [30] Ibid. [31] McDonald, W. Thomas & Cynara McDonald. 2004. Recipes from Banquet dels Quatre Barres. Richmond, Virginia. Thomas McDonald. [32] Cuenca, Vincent F., trans. 2001. Libro de Cozina. St. Louis, Missouri. Vincent Cuenca [33] This table is compiled from information found in various chapters D. Eleanor & Terence Scully's Early French Cookery. Bibliography Adamson, Melitta Weiss. 2004. Daz bůch von gůter spise (The Book of Good Food). Österreich, German. Medium Aevum Quotidianum Ahmed, Anne. 2002.A Proper Newe Booke of Cokerye. Cambridge, England. Corpus Christi College. Austin, Thomas, ed. 1996. Two Fifteenth-Century Cookery-Books. Suffolk, England. Oxford University Press. Cuenca, Vincent F., trans. 2001. Libro de Cozina. St. Louis, Missouri. Vincent Cuenca Davidson, Alan. 2002. The Penguin Companion to Food. England. Penguin Group. DeWitt, Dave. 2006. Da Vinci's Kitchen. Dallas, Texas. Benbella Books. Grant, Mark, trans. 2000. Galen on Food and Diet. London. Routledge. Grewe, Rudolf & Constance B. Hieatt ed. trans. 2001. Libellus de arte coquinaria: An Early Northern Cookery Book. Tempe, Arizona. Medieval and Renaissance Texts and Studies. Hieatt, Constance B. & Sharon Butler, ed. 1985. Curye on Inglysch. Oxford, England. University of Oxford Press. Hodgett, G.A.J., trans. 1972. Stere htt Well. Adelaide, Australia. Mary Martin Books. McDonald, W. Thomas & Cynara McDonald. 2004. Recipes from Banquet dels Quatre Barres. Richmond, Virginia. Thomas McDonald. Milham, Mary Ella, ed. trans.. 1999. Platina's On Right Pleasure and Good Health. Asheville, North Carolina. Pegasus Press. Olver, Lynne. 2000. Sauces. The Food Timeline. http://www.foodtimeline.org/foodsauces.html (Accessed July 24, 2007) Parzen, Jeremy trans. & Stefania Barzini. 2005. The Art of Cooking: The First Modern Cookery Book. Berkeley, California. University of California Press. Power, Eileen, trans. 2006. The Goodman of Paris. Suffolk, England. The Boydell Press. Prescott, James, trans. 1989. Le Viandier de Taillevent. Eugene, Oregon. Alfarhaugr Publishing Society. Santich, Barbara. 1996. The Original Mediterranean Cuisine: Medieval Recipes for Today. Chicago, Illinois. Chicago Review Press. Scully, D. Eleanor & Terence Scully. 1995. Early French Cookery. Ann Arbor, Michigan. The University of Michigan Press. Scully, Terence. 1995. The Art of Cookery in the Middle Ages. Suffolk, England. The Boydell Press. Scully, Terence. 1988. The Viandier of Taillevent. Canada. University of Ottawa Press. Scully, Terence. 1997. The Vivendier. Devon, England. Prospect Books. Stradley, Linda. 2004. History of Sauces. What's Cooking America. http://whatscookingamerica.net/History/SauceHistory.htm (Accessed July 24, 2007) Ueltschi, Karin. 1994. Le Mesnagier de Paris. France. Le Livre de Poche. Willan, Anne. 1977. Great Cooks and Their Recipes: From Taillevent to Escoffier. England. McGraw-Hill Book Company. Contact Information Euriol of Lothian, OP Cassandra Baldassano 503 Stone Hedge Place Mountaintop PA, 18707 euriol at ptd.net euriol at yahoo.com (570) 332-6194 © Cassandra Baldassano, 2007. ------ If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. 1 Scully, Terence. 1995. The Art of Cookery in the Middle Ages. Suffolk, England. The Boydell Press. 2 This is from personal experience working with individuals just learning about medieval cuisine. 3 Stradley, Linda. 2004. History of Sauces. What's Cooking America. http://whatscookingamerica.net/History/SauceHistory.htm (Accessed July 24, 2007) 4 Ibid. 5 Anne Willan discusses this in greater detail in her chapter titled "La Varenne" in Great Cooks and Their Recipes: From Taillevent to Escoffier. 6 This table is compiled from information found in the translation by Mark Grant of Galen's "On the Humors" in Galen on Food and Diet and in Terence Scully's discussion in his chapter titled "The Theoretical Bases for Meieval Food and Cookery" in The Art of Cookery in the Middle Ages. 7 Grant, Mark, trans. 2000. Galen on Food and Diet. London. Routledge. 8 Ibid. 9 Scully, Op. Cit. 10 It is my personal conclusion to identify these sauces as a set of medieval "mother" sauces. 11 Roux is made using equal amounts of flour and some sort of fat cooked into a paste. 12 Santich, Barbara. 1996. The Original Mediterranean Cuisine: Medieval Recipes for Today. Chicago, Illinois. Chicago Review Press. 13 A 14th century collection French recipes. 14 Translation by James Prescott as noted in Le Viandier de Taillevent. 15 A 14th century collection French recipes.. 16 Translation by Eileem Power as noted in The Goodman of Paris. 17 Sauce names in parenthesis are the translators or my own name for these sauces since one was not provided in the original texts. 18 Parzen, Jeremy trans. & Stefania Barzini. 2005. The Art of Cooking: The First Modern Cookery Book. Berkeley, California. University of California Press. 19 Scully, Terence. 1997. The Vivendier. Devon, England. Prospect Books. 20 Scully, Terence. 1988. The Viandier of Taillevent. Canada. University of Ottawa Press. 21 Power, Eileen, trans. 2006. The Goodman of Paris. Suffolk, England. The Boydell Press. 22 Milham, Mary Ella, ed. trans.. 1999. Platina's On Right Pleasure and Good Health. Asheville, North Carolina. Pegasus Press. 23 Grewe, Rudolf & Constance B. Hieat ed. trans. 2001. Libellus de arte coquinaria: An Early Northern Cookery Book. Tempe, Arizona. Medieval and Renaissance Texts and Studies. 24 Adamson, Melitta Weiss. 2004. Daz bůch von gůter spise (The Book of Good Food). Österreich, German. Medium Aevum Quotidianum 25 Hodgett, G.A.J., trans. 1972. Stere htt Well. Adelaide, Australia. Mary Martin Books. 26 Ahmed, Anne. 2002.A Proper Newe Booke of Cokerye. Cambridge, England. Corpus Christi College. 27 Austin, Thomas, ed. 1996. Two Fifteenth-Century Cookery-Books. Suffolk, England. Oxford University Press. 28 Ibid. 29 Hieatt, Constance B. & Sharon Butler, ed. 1985. Curye on Inglysch. Oxford, England. University of Oxford Press. 30 Ibid. 31 McDonald, W. Thomas & Cynara McDonald. 2004. Recipes from Banquet dels Quatre Barres. Richmond, Virginia. Thomas McDonald. 32 Cuenca, Vincent F., trans. 2001. Libro de Cozina. St. Louis, Missouri. Vincent Cuenca 33 This table is compiled from information found in various chapters D. Eleanor & Terence Scully's Early French Cookery. Edited by Mark S. Harris Medvl-Sauces-art 8 of 15