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Lv - bread Dish With verjuice

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

LV - Bread dish with verjuice. If you want to bread dish with verjuice, take the millet (panico) ground and well washed of the husk and well peeled, and take two pounds of almonds well peeled and well ground and temper with clear water, and take three geese and put to roast, and put to the fire the milk of the almonds, the two parts and the millet well peeled and make to cook, and when it is well cooked take the fat of the geese and put it into the bread or other fresh fat of lard if it is of pork and a quantity of sugar and salt that is enough. This dish should be white the the most that you can, and you should put to the bowl and sugar it above and the geese in pieces with another sauce and it should be made as said. Take the liver of the goose and egg yolks boiled together and when they are cooked make a paste in a mortar with good fine spices and temper with the cooking liquid and a little vinegar and verjuice and cook, this sauce should be caramel colored.


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