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Xlix - pastry Of hen

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

XLIX - Pastry of hen. Pastry of hen: take the hen and chop it up and make the pastry crust and put in the pieces of the hen and mix spices and currants and pieces of lard and when it is cooked one has verjuice and beaten eggs together and put into the pastry and let boil a little.


Other versions of this recipe:

Chicks may be placed in pastry (Le Menagier de Paris)

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