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Second Service


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

Second service.
Roasted pheasant, royal sauce.
Fat roasted veal. Pies of kid.
Roasted stag. Ravioli of beef
marrow. Roasted hulpe.
Crane bird in pottage.
Roasted begasse. Capon pies.
Roasted bittern. Boar in pottage.
Roasted goat.
Creamed veal tart.
Roasted partridges in pine nut sauce.
Roasted hare.
Roasted swan in Cremonese sauce.
Roasted egret. Roasted wood fowl.
Blanc mangier ravioli leaves.
Roasted lepelaire. Redressed roasted veal.
Angry pie. Kid in pottage.
English pies.
Stuffed boiled pigeon. Duck in pottage.
Roasted cerselle. Redressed leg of
mutton. Roasted wild birds.

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Recipes with similar titles:

For the second service (Ouverture de Cuisine)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)




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