Medieval Cooking: Cretonnée de pois nouveaulx: Recipe from Le Ménagier de Paris (14th c.)
Valentine Garnett (m.k.a. Terry Mumma) Cretonnée de pois nouveaulx (Cretonnée of New Peas) based on the recipe “Cretonnée de pois nouveaulx ou fèves nouvelles” from “Le Ménagier de Paris”, anonymous c. 1393 France This is my int erpretation of the recipe Cretonnée de pois nouveaulx from the medieval French guide for a wife's proper maintaining of a household, " Le Ménagier de Paris." This was prepared for the 9 September 2025 Cook's Guild meeting for the Shire of Abhainn Ciach Ghlais. Our theme was French Food. Dictionnaire du Moyen Français (1330-1500) defines Cretonnée as "Mets à base de légumes et de viandes et préparé avec du gras de lard" or "a dish of meats and legumes prepared with lard," which is fair, but doesn't cover the complexity of this particular version. Otherwise , I haven't found a reliable definition of the word Cretonnée. I have seen it associated with the word "Craytoun," which is typically de...