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Viii - broth With eggs In (sauce) For Good partridge


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

VIII - Broth with eggs in (sauce) for good partridge. Broth of partridge, take milk of almonds and egg yolks and saffron and verjuice and sweet spices and allow to boil enough until it is cooked and it will be good.

autodoc





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