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Xlviii - pastry Of quail Good And Abundant

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XLVIII - Pastry of quail good and abundant. Take the quail and chop into pieces and make the crust and put them in and pine nuts and nutmeg and pieces of lard and then the cover, then when it is cooked put in muscatel wine and make it boil.


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