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Gramousse Is Made From The Cold Meat Of The hare Left Over From Dinner And The Stock Of This Meat Also Left Over


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

GRAMOUSSE is made from the cold meat of the hare left over from dinner and the stock of this meat also left over, in the following manner: first, beat four or six eggs, that is both white and yolk, and beat and beat until they flow like water, for otherwise they will curdle; and add as much verjuice as the eggs, and boil with the stock; and elsewhere cut the meat into strips, and put two pieces per bowl, and the broth over them.

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