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Third Platter


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

Third platter. Roast: capons, coneys, veal and partridge, freshwater and saltwater fish, any chopped and browned [vegetables].

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Recipes with similar titles:

Third platter (Le Menagier de Paris)

Third platter (Le Menagier de Paris)




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