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Sauce For Sauteed pigeon Pieces


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Sauce for Sauteed Pigeon Pieces. Get a pigeon, cut it up and fry it in lard; for its sauce, get beaten eggs, cinnamon, pepper, saffron and sugar, mix all this together with verjuice and pour it over the fried pieces and serve it in dishes or in bowls.

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