Search Results

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

Second service for pottage.
Make hot-water of malvoisie with egg yolks, & sugar candy & cinnamon, filled with pine nuts, & put bread therein which is called marzipan.

Make roasted larded candied oranges.

Take roasted partridges, well basted with butter & malvoisie: when well cooked it must be eaten with brown bread that is called monstachalle.

Oyster pies, marrow of beef, & pistache.