MC Logo

Sauces For pigeon


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

Sauces for pigeon. Roast pigeon liver and cook it under the coals; then grind it in a mortar with pepper and toasted bread soaked in wine or oil, and dilute it. If you want to boil it, you can; if not, serve it raw.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact