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Third Service


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 service. Tench in soup, portioned fricassee, bread-crusts in milk with sugar, boars' tails in hot sauce, capons a la dodine, salmon and bream pies, plaice in water, fried bread slices and meat tarts.

autodoc



Recipes with similar titles:

For the third service (Ouverture de Cuisine)

Third service (Ouverture de Cuisine)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)

Third service (Le Menagier de Paris)




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