MC Logo

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.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact