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(goslings)


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. Put a bit of water in a pan, and take the fat rendered by the gosling or goose; and add citron juice and sugar, so that it is bittersweet; add saffron, and fry it in a pan; then toast some white bread, soaked in beaten egg yolks, and put it in the aforementioned sauce, and put them in trenchers one on top of the other.

autodoc





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