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For White Douchet


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

For white douchet - If you want to make white douchet, take a hen and cook it in water, then skim off the crest, and take the white of the hen and grind well, then take yolks of the eggs cooked in fire and set to boil with a little amidon. Also it can be made with pike or perch. Then it will be fish.

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Other versions of this recipe:

Dowcetts (Gentyll manly Cokere (MS Pepys 1047))

Doucete3 (Two Fifteenth-Century Cookery-Books)

Doucettes a-forcyd (Two Fifteenth-Century Cookery-Books)

Doucettes (Two Fifteenth-Century Cookery-Books)




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