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So It Is Now Appropriate To Demonstrate The Mechanics Of The Above Foods

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

So it is now appropriate to demonstrate the mechanics of the above foods, but, first, you should know some general terms which you can gather more broadly by various additions from here and there in this book, that is to say thickeners for soups, such as bread, eggs, starch, flour, etc., and all binding agents for soups.

Item, to keep your soup from sticking, stir it to the depths of the pot and watch that the burning logs do not touch it, and if it has already begun to stick, you must immediately change it into another pot.

Item, with milk, keep it from turning.

Item, that the pot does not boil over on to the fire.


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