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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. Roast of bream, galantine, swan, caponized falcon, jelly, portioned fricassee, plaice in water, turbot with cypress [herb], cream tarts, lampreys in hot sauce, browned [vegetables], smothered rice, etc,

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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