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For milk Of Provence


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 milk of Provence - If you want to make milk of Provence, take almonds, then grind them and temper with wine and water, then take whole parsley and onions cut in rings and mix with eels, and fry all together; then take whole saffron and water and long pepper.

autodoc





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