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White Dish Of chickens Or doves

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

White Dish of Chickens or Doves. When they are well cooked, take the breast and grind it up; then get ground rice, and almond milk distempered adequately with the chicken broth and rice, and cook it on the coals; when well cooked and thick, add in fine sugar to cook with it; and when it is cooked and as thick as a thick broth, take it off the fire and serve it up garnished with sugar.


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