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The 'bourbelier' Is The Numble


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

The 'bourbelier' is the numble. (Inasmuch as in this area, one says numbles on the one hand, and bourbelier on the other..

Item, wild boar salted is eaten with frumenty. The head is cooked whole, in half water, half wine. Its jowls are good sliced on the grill.

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Other versions of this recipe:

Bourblier of fresh boar (Le Viandier de Taillevent)

Bourbelier of WILD PIG (Le Menagier de Paris)

Bourbelleys of Wild Boar (Du fait de cuisine)

Bourboulleis of Large Boar (Du fait de cuisine)

Sauce for Bourbulleys of Wild Boar (Du fait de cuisine)




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