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A Dish Of Small birds

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

A Dish of Small Birds. Parboil the small birds, then fry them in good lardo; get [chicken] livers, egg yolks and toast steeped in verjuice, and parboiled parsley, and grind everything together, distempering it with the bouillon of the small birds; and when the small birds are well fried, put this sauce over them; then put everything in a mortar so that3 everything is well cooked.


Recipes with similar titles:

SMALL BIRDS (Le Menagier de Paris)

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