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(fine Greens And fennel)


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

About the aforementioned. Also take whole fennel, boiled, cooked with cinnamon, pepper and saffron, and add poached eggs and chicken or other meat, or whatever you want.

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