#les Guillaumes

[pikseloiddiabolito]

[screenshotingmonstercinema]

[atomic-chronoscaph]

A Scattering of Jades - art by Guillaume Sorel (2006)

[unteriors]

Chérancé, Sarthe, Pays de la Loire.

[mote-historie]

Paul Gavarni, Le Carnaval à Paris, Les Bals masques, 1830s.

Chez Aubert & Cie & Chez Bauger, Paris s.d. (1842 et 1839), 25,5x34cm, relié.

For sale: EditionOriginale

Paul Gavarni was the pen name of Sulpice Guillaume Chevalier (13 January 1804 – 24 November 1866), a French illustrator, born in Paris. (x)

[guy60660]

Guillaume Le Testu

[7pleiades7]

Love’s Greeting (c. 1861) by Dante Gabriel Rossetti (1828-1882), oil on panel, 57 x 61 cm, The Isabella Stewart Gardner Museum, Boston

[oldschoolfrp]

That old time religion -- Followers of Wakboth (the Devil, the Doom of the World) seek a return to the Great Darkness when Chaos reigned across Glorantha (Guillaume Sorel, Runequest supplement Les Dieux de Glorantha, Oriflam for Avalon Hill & Chaosium, 1987)

[timetraveltasting]

TEMPLAR BOAR WITH CAMELINE SAUCE (14th c.)

This past Thursday, the Corpus Christi public holiday in my part of Germany, known here as Fronleichnam, gave me a little extra time to make another Tasting History dish: Templar Boar with Cameline Sauce. The diet, eating habits, and table manners of the Templars were governed by strict rules, including only eating meat three times a week (two meat meals on Sundays). This dish was one of those they would have eaten for one of their meat meals during the 14th century. The spices present in the sauce would have been accessible to them during the crusades, but Cameline Sauce did become a popular dish in much of medieval Europe eventually. This dish is based on two 14th century primary sources: Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris, a treatise written by an older man (as yet unnamed) to teach his 15-year-old bride how to run his household and please him, in every way (...yikes). The sauce, Cameline, is named as such due to the rich brown colour, which looks like the wool of a camel, also known as cameline. I chose to make this recipe next because I haven't made boar before, and the rich, silky, brown colour of the sauce made it look really tasty. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I made a couple changes to the modern recipe below. I used boar goulash pieces instead of tenderloin, because it was the only form of boar I could find at my grocery store. The white wine I used (and drank with dinner) was a dry Riesling from the Mosel Valley in Germany. The red wine was a Bordeaux Merlot. I used saffron powder instead of threads, and I did opt to add the optional tablespoon of red wine vinegar. the white bread I used was a classic French baguette.

I also made a couple changes to the method. Because I used French baguette, which has quite small slices, I hollowed out about half the baguette (since baguettes are mostly crust). I also simmered the sauce for much longer than Max says to, because it wasn't quite the thickness I was looking for. Otherwise, I followed Max's recipe exactly, probably to the detriment of my boar. Because I had used goulash pieces instead of tenderloin, I probably should have adjusted how I cooked the boar to accommodate these smaller pieces. Unfortunately, I didn't, and as a result, I was left with very chewy, dry boar. Basically, the sauce was the saving grace of the boar! I served the boar and Cameline sauce with some green peas, garlic bread, and a glass of the dry Riesling wine.

My experience tasting it:

I already knew I had ruined the texture of the boar, but I hoped that the sauce would help. I warned my husband. Luckily, the Cameline sauce did a lot of heavy-lifting to bring some moisture back to the board. The sauce turned out wonderfully - a beautiful, silky brown. Flavour-wise, it reminded me of a jus, but more heavily-spiced. I was worried the Cameline sauce would end up tasting sweet due to the brown sugar and several spices that are more often used in baking, but in fact, the spices were well balanced by the taste of the wine and vinegar. The sauce also went really nicely with the peas, and I imagine would also have tasted good with potatoes or other red meats. My husband and I dipped the garlic bread in it as well, which was really tasty. It went alright with the dry boar, but I would like to use the sauce with another, more tenderly-cooked meat. We had leftover Cameline sauce, so we will probably try that again tonight. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Saffron

Templar Boar with Cameline Sauce original recipes (14th c.)

Sourced from Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris respectively.

“Sanglier: Fresh Wild Boar Venison. Cooked in wine and water and boiled again; eaten with Cameline Sauce.”

— Le Viandier de Taillevent, 14th century

“Cameline. Note that in Tournai, to make cameline they grind ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then taken out of the mortar. Then grind in a mortar untoasted white breadcrumbs that have been soaked in cold water, moisten with wine and strain. Then boil everything and finish with brown sugar, and that makes winter cameline. In the summer, they do the same but it is not boiled at all. ”

— Le Ménagier de Paris, 14th century

Modern Recipe

Based on Le Viandier de Taillevent by Guillaume Tirel, Le Ménagier de Paris, and Max Miller’s version in his Tasting History video.

Ingredients:

Boar tenderloin

Olive oil for searing

Equal parts wine and water for boiling

1 thick slice of white artisanal bread without crust

1 ¼ cups white wine

¼ cup red wine

1 tsp ginger

2 tsp cinnamon

½ tsp nutmeg

Pinch of saffron threads

2 tbsp brown sugar

Pinch of salt

1 tbsp red wine vinegar (optional)

Method:

De-crust the bread and break it into small pieces. Soak the bread in water for a few hours, then pour in the red wine for the sauce.

Heat olive oil in a pot then sear the boar on all sides.

Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.

To make the sauce, mix the spices and white wine. Strain the bread/wine mixture from earlier into a saucepan, then press the bread through the strainer.

Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you want, a tablespoon of red wine vinegar. Simmer until thickened.

Slice the boar and pour the sauce over it. Optionally, serve with roasted chestnuts and wine.

[haveyouseenthismovie-poll]

[cuties-in-codices]

fishing for souls

detail from a copy of "le pèlerinage de la vie humaine" by guillaume de deguileville, illuminated by the maître d'antoine rolin, hainaut, late 15th/early 16th c.

source: Genève, Bibl. de Genève, Ms. fr. 182, fol. 162v

[dagonet]

Kaamelott, Livre III, Le Dialogue de paix II

[milkcricket]

What are y'all head cannoning Guillaume le Million to look like

personally I see this photo of Barry Manilow

The golden locks, a strange yet soul piercing expression. I think it fits

[unteriors]

Sillé-le-Guillaume, Sarthe, Pays de la Loire.

[basicallyanotherwitchesthing]

William Seabrook - L'Ile Magique: les mystères du Vaudou - Jai Lu - 1971

[rapha-reads]

Les Français de Tumblr, des gens qui écoutent le Grand Dimanche Soir de Charline Vanhoenacker ?

L'émission d'aujourd'hui était tellement tendue ! Charline a l'air vraiment stressée, la pauvre. Cette démission en direct de Djamil est fracassante !!! Bravo frère, ça c'est un geste fort !!

Bon sang, Radio France se sont mis dans la merde, toute l'équipe était tellement remontée et solidaire. Faut pas toucher à notre liberté d'expression ! Ça va être nerveux jusqu'au 16 mai.

Tiens, je vous remets le lien de la pétition pour Guillaume d'aillers. #JeSuisGuillaume