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French-style Tremolette On 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 Tremolette on Partridge. Get half a pound of almonds and blanch them, or else toast them under hot coals without burning them; then clean them with a piece of rough cloth and grind them up; get fifty wafers made with sugar and steep them in red wine, grind them and distemper that with the almonds, adding in plenty of cinnamon and enough sugar, with grains of paradise and cloves, everything well ground up, and strain everything with a little verjuice; then put everything in a pot with a little lard, stirring constantly; then put this mixture over the roasted partridge with sugar and cinnamon on top.


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