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Fourth 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

Fourth dish. Frumenty, venison, browned vegetables, bream and gurnard pies, jellied eels, fat capons a la dodine.

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Recipes with similar titles:

Fourth dish (Le Menagier de Paris)

Fourth dish (Le Menagier de Paris)




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