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Gourds


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

GOURDS. Let the rind be peeled, for that is best: and always if you want the insides, let the seeds be removed, though it is said that the rind is worth more, then cut up the rind in pieces, then parboil, then chop lengthways, then put to cook in beef fat: almost at the end yellow it with saffron or throw saffron thread by thread, one here, another there; this is what cooks call 'fringed with saffron'.

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Other versions of this recipe:

GOURDS IN ANOTHER WAY (Libre del Coch)


Recipes with similar titles:

CXXI - Gourds (Libro di cucina / Libro per cuoco)

242 GROATS (Libre del Coch)




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