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French-style Sauce For partridge


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

French-Style Sauce for Partridge, Chicken or Other. Get pinenuts and almonds, grind them up with good cinnamon, pepper, cloves, ginger and saffron, and distemper with bitter wine or vinegar or sweet or bitter pomegranate [juice]; dish up into bowls.

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