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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

STRAINED PULLET. Cook the pullet until it falls apart, and grind it with all its bones in a mortar, then put back in its own cooking-liquid, strain, and add sugar. Note that the bones must first be boiled: then take them out of the mortar, strain, and wash the mortar; then grind the flesh and add lots of sugar.

autodoc



Other versions of this recipe:

Pullet mash (Le Viandier de Taillevent)