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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. Frumenty, venison, lamprey in hot sauce, fried bread slices, bream roasted and meat tarts, sturgeon and jelly.

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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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