French Cuisine

French Cuisine

French cuisine was heavily influence by Italian cuisine.The ingredients of the time varied greatly according to the different seasons and the church calendar type, and many items or recipe were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and  while winter meals were more sparse. 

Livestock were slaughtered at the stating of winter. Artificial freshwater pondspike, tench,  eel, held carp,  and bream, other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but  very rare, and included venison, wild  rabbit, and birds.

French Cuisine Recipe:

Lamb Navarin


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