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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. Venison with frumenty, pies of turtle-doves and larks, tarts, crayfish, fresh herrings, fruit, claret, small pastries, wafers, pears, shelled nuts.

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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