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To Garnish A tortoise

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

To garnish a tortoise. Take a tortoise, & cut the head, & let it die, then put it to boil a long time that you can remove the shell from the meat: then take off all the skin that you can, & take the meat & any eggs that there are, & put it to stew with good broth, & put a little ground nutmeg, a little pepper & rosemary, marjoram, mint & fresh butter, & salt, & white wine or verjuice, & a fresh citron in slices, & let it stew well so, & serve.


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