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Lasagne Of capon Skins

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

Lasagne of Capon Skins [called a Fasanica Dish]. Cook capon skins by boiling - or else get the skins of boiled capons - cut them up and cook them in fat capon broth for half an hour with a little saffron; then set them out in dishes with grated Parmesan cheese and mild spices on top.


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