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Second 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

Second dish. Roast: boar's tail with hot sauce, decorated fricassee, olives, sweetened milk with crusts in it, venison, browned [vegetables], jellies, crusts in milk a la dodine, capon pies, cold sage soup, pies of cow and talemouse.

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Recipes with similar titles:

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)

Second dish (Le Menagier de Paris)




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