MC Logo

For The First Service


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

For the first service.
Guinea fowl boiled with oysters, & cardoons, Spanish salad.
Roast bustard. Tart of blanc mangier.
Boiled leg of mutton.
Sweet kid, & roasted oranges.
Marrow of beef in pottage.
Suckling pies of partridges.
Fat roasted veal in adobe. Roasted heron.
Hare in pottage.
Cold venison pie.
Roasted crane with olives. Boiled partridge
with capers. Roasted crane bird.
Roasted boar. Breast of veal
stuffed and boiled.
Roasted mutton & remorasque.
Boiled redressed veal. Roasted plovers.
Stag in pottage. Capon in Hungarian
pottage. Roasted water pegasine.
Little birds in pottage.
Roasted duck in dodine sauce.

autodoc



Recipes with similar titles:

For the first service (Ouverture de Cuisine)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)

First service (Le Menagier de Paris)




Home : Recipes : Menus : Search : Books : FAQ : Contact