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Third Dish


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 dish. Tench soup, decorated fricassee, sugared milk with bread-crusts, boar's tail in hot sauce, capons a la dodine, salmon and bream pies, plaice in water and fried bread-slices and meat tarts.

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Recipes with similar titles:

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)




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