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Third Platter


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 platter. Roast: coneys, partridge, capons, etc., eel-pout, brill, and a soup of chopped meats.

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Recipes with similar titles:

Third platter (Le Menagier de Paris)

Third platter (Le Menagier de Paris)




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