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L - pastry Of Young pigeon

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

L - Pastry of young pigeon. Take the young pigeon and let them boil and chop up or if you want whole; then make the crust of pastry and put inside the pigeon with sweet spices and pine nuts and pieces of lard and sharp wine. If it is time, put it to cook, and then when it is cooked put verjuice inside and it is good and perfect.


Other versions of this recipe:

Pigeons in pastry (Le Menagier de Paris)

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