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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

Tart of capon, pheasant, fowl, giblets and fish. You can also make a tart from the giblets of capons, pheasants, partridges, wild and domestic fowl, small and large; and of ocean and freshwater fish, and apples, and similar things for fast days, and of fish chopped with spices, with almond milk and eggs; and season it and color it, as you like.

autodoc