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Lxxxxiiii To Make Crepa


This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

LXXXXIIII To make crepa. This dish is called a dish of crepa. Take a hen and dismember it and divide it of each member in three, and take a pound of pork loin and cut it minutely, wash it and put it "al Iapigio". Add as much salt as is enough and let it cook. In the middle put the bread, an ounce of crepa of white wine and 40 almonds well cleaned and a half ounce of spices and four egg yolks and three coins' weight of saffron, and grind all these things and temper them together with a half quart of cow milk, and if the milk is not enough, garnish with boiling water, and put 20 entire almonds into it. In the end of this decoction put an ounce of sugar.

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Recipes with similar titles:

Grape dish (Le Viandier de Taillevent)

Carp (Le Viandier de Taillevent)

CARP (Le Menagier de Paris)




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