What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?

I am doing a project about French cuisine during the Middle Ages, specifically 14th-16th centuries. I need an easy recipe or even better, something I can go and buy that would be appropriate for this time period. I'm not really able to cook anything so I more need an idea of what I could purchase!What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
All the links given are good, but if you're not able to cook well or just don't have the time maybe this will help.





Many meals were served on a large slab of bread, instead of a plate. You could buy a large loaf of French bread, cut it in half horizontally, scoop out some of the soft bread leaving a thick bottom, and top it with a beef stew, serve wedges of cheese, boiled eggs, fruit and serve wine to drink. Often I've read that at large banquets, the bread was shared between two people.





Also forks and spoons weren't placed on the table for every person. Each person kept his/or her own spoon and eating knife with them at all times. The small knife was used for cutting pieces of food to bite size and was used to stab the food to bring it to the mouth, instead of a fork. Wooden spoons were used but not as often as the knife or fingers!





You need to remember that only the very rich had fancy foods. The poor had mostly stews and thick soups. Refrigeration was nonexistent and most meat was salted or dried to preserve them. The only way to make them palatable was to stew them with other things like dried beans, herbs, vegetables and wine.





You can't go wrong if you think of the simplest of meals. Have fun!What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
French Bread





INGREDIENTS





6 cups all-purpose flour


2 1/2 (.25 ounce) packages active dry yeast


1 1/2 teaspoons salt


2 cups warm water (110 degrees F/45 degrees C)


1 tablespoon cornmeal


1 egg white


1 tablespoon water











DIRECTIONS





In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.


On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.





Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.





Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.





Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.





With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
i dunno, but interesting question
Here's an interesting link for your recipes





http://www.press.uchicago.edu/Misc/Chica鈥?/a>
French toast is a dish that originally came from france. ';Pan perdue'; or ';lost bread'; came about as a result of not wanting to throw away yesterdays bread. Hense, french toast.
Something in a big pot over the fire;


Here is a link to Middle age recipes:


http://www.twingroves.district96.k12.il.鈥?/a>


Pepper white-black-red (cayenne)


Mustard


Marjoram


Sage


Mints


Rosemary


Thyme


Parsley


Anise


Horse Radish


Saffron


Liquorice


Chervil


Garlic


Coriander


Water Cress


Savory


Angelica


Mace


Nutmeg


Cloves


Bay Leaves


Tarragon


Chives


Dill d/FoodTable.html
Try the link below