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River Mallards

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

RIVER MALLARDS. In winter, when young etc.

Item, pluck river mallards dry, then put over the flame: take off the head and throw it away, and leave the feet; then put on the spit with a bread slice below to catch the grease, and put onions in it to fry in the grease. And when the bird is cooked, put bacon and parsley with the bread, and boil it all together and some croutons in it, and the bird in pieces; and it should be eaten with fine salt.

Item, it can be done otherwise. Put onions on the bread as is said, and when the bird is cooked, put on the bread a little verjuice and half wine half vinegar, and boil all together, and then add the croutons. And this last sauce is called Saupiquet.


Other versions of this recipe:

River mallards (Le Viandier de Taillevent)

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