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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.


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