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pastry Of Live birds

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

Pastry of live birds. Make a pastry and fill it with bran semola], and cook it in the oven; and when it is cooked, pour out the bran through a hole on the bottom or on the side, and enclose within it various live birds, whatever you like: and make a little window in the pastry, like a window in a cage; and when this is done make it seem like it is placed in a tree.


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