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sorrel To Make verjuice For The chickens


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Sorrel to make verjuice for the chickens, sage and parsley for the cold soup, two hundred pommes de blandureau.

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Other versions of this recipe:

SORREL VERJUICE (Le Menagier de Paris)




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