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To Make parmesan Capilotade

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make parmesan Capilotade. Take pieces of cold roast, & cut into pieces, and put to boil with good fat broth, then take toasted white bread slices, put four or five on a plate, then take three or four pieces: put on the toasted bread some parmesan, cinnamon thereon, & make to in this way three times, then cast broth thereon & make them stew a quarter hour, & put again parmesan & cinnamon thereon, & serve it all hot.


Other versions of this recipe:

To make sweet Capilotade (Ouverture de Cuisine)

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