Cooked dishes

Cooked dishes
Cook caterers in towns are entitled to roast and cook meats and fowls, to make pork sausages flavoured with fennels and spices. Thus can they feed all those who have no kitchen at home. The basic equipment of the kitchen includes the caldron, pots and earth pans, the iron frying-pan corresponding to three types of cooking : boiling,  braising an...

Cooked dishes
Cook caterers in towns are entitled to roast and cook meats and fowls, to make pork sausages flavoured with fennels and spices. Thus can they feed all those who have no kitchen at home. The basic equipment of the kitchen includes the caldron, pots and earth pans, the iron frying-pan corresponding to three types of cooking : boiling,  braising and frying. Grils and grids appear only in urban places and castles. Advice is given to accompany the dishes with saffron rice, mashed field beans, lentils or turnips, served with red or white wine according to the dishes.

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Cooked dishes There are no products in this category.

Subcategories

  • 750 g cooked dishes

    750 g cooked dishes (serve 2-3 people)

    These products will keep for 24 months at room temperature. (All recipes made using  no artificial preservatives) 

     

  • 2400g cooked dishes

    Medieval cooked dishes in 2400 g trays

    These products will keep for 6 months at room temperature. (All recipes made using  no artificial preservatives).

  • Plat cuisiné en...