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Third 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

Third dish. Frumenty, venison, browned [vegetables], lampreys in a hot sauce, fried bread slices and meat tarts, roast bream, gruel with verjuice, sturgeon and jelly.

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Recipes with similar titles:

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)

Third dish (Le Menagier de Paris)




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