|The trout will be both stuffed and coated with and almond stuffing. The stuffing consists of almonds, herbs, garlic, and lemon creating a combination of flavors characteristic in medieval cooking. |
First documented in the 17th century, Elizabethan Butter is very similar to a Bearnaise sauce, except a hard boiled egg yolks is used rather than a raw one. The other elements, such as butter, white wine, and lemon juice remain.
The Medieval white beans will contain Poudre Douce, or the spice combination of cinnamon, cassia flowers, ginger, grains of paradise, nutmeg, Galangal, and sugar…which makes ‘em medieval beans! We will be using Haricot Tarbais beans, and also including guinciale (cured pork jowl) and endive.