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Millet


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

MILLET. Wash it in three changes of water and then put in an iron skillet to dry over the fire, and shake it well, so that it does not burn; and then put it in simmering cow's milk, and do not let the spoon touch it until it has boiled well, and then take it off the fire, and beat it with the back of the spoon until it is very thick.

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Recipes with similar titles:

Millet (Le Viandier de Taillevent)




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