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Taillis To Be Served In Lent

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

TAILLIS to be served in Lent. Take fine grapes, boiled milk of almonds, scalded, cakes and crusts of bread and apples cut in small cubes, and boil your milk, and saffron to give it colour, and sugar, and then mix it all together until it is stiff enough to be cut. It is served in Lent instead of rice.


Other versions of this recipe:

To make Leach of Almonds (Delights for Ladies)

Tayle3 (Two Fifteenth-Century Cookery-Books)

Lenten slices (Le Viandier de Taillevent)

Taylours (Two Fifteenth-Century Cookery-Books)

Tayloures (Two Fifteenth-Century Cookery-Books)

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