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Reclothed Swan In Its Skin With All The Feathers


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

RECLOTHED SWAN in its skin with all the feathers. Take it and split it between the shoulders, and cut it along the stomach: then take off the skin from the neck cut at the shoulders, holding the body by the feet; then put it on the spit, and skewer it and gild it. And when it is cooked, it must be reclothed in its skin, and let the neck be nice and straight or flat; and let it be eaten with yellow pepper.

autodoc



Other versions of this recipe:

Subtlety of a swan reclothed in its skin including its plumage (Le Viandier de Taillevent)




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