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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation. Take round slices of bread, as described above, and soak them in beaten egg yolks and fry them in a pan: then put them on a trencher one on top of the other; and, if you want, you can put sugar or spices on them, and serve it to your Lord with peacock or with other birds.


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