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Third 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

Third platter. Frumenty, venison, browned [vegetables] of various kinds, olives and fat capons a la dodine, cream fritters and sugared fried bread slices, forcemeat in hot galantine, a jelly of capons, coneys, chicks, young rabbits and pigs.


Recipes with similar titles:

Third platter (Le Menagier de Paris)

Third platter (Le Menagier de Paris)

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