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Second 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

Second dish. Roast the best that you can, sweetwater fish, saltwater fish, plaice in water, forcemeat in hot sauce like lampreys, a shad soup g. i. g. peach flower, portioned fricassee, Lombardy tarts, pies of venison and small birds, sweet chestnuts, fresh herring.

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Recipes with similar titles:

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)




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