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Fourth 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

Fourth service. Chopped [vegetables], thin pancakes, little sausages, endive, fried loach, browned [vegetables], congers and turbot with sugar [or cypress, depending on which version of the manuscript you like]; Lombardy tarts, jellied eels.

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Recipes with similar titles:

Fourth service (Ouverture de Cuisine)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)




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