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Mortereul Is Made Like The False grain 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

Mortereul is made like the False Grain dish, except that the meat is ground in the mortar with cinnamon spice: and there is no bread, but powdered cinnamon is sprinkled on top.

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