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"ale" Is Baked En Filopant

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

"ALE" is baked en filopant, eaten with mustard; or skinned, then cooked in water just a little, then floured, fried in oil, and eaten a la jance or with scallions.


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