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First Dish And Platter


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

First dish and platter. Beef and marrow pies, hare soup, coarse meat, a white broth of coneys, capons and venison in soups, white beet, turnips, salted olives and sciaenas [an edible fish (JH)].

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