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Fourth Service


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

Fourth service.
Large gilded marzipan. Genua pie.
Liquid sweets. Sugared waffles
Quince pies. Roman pipes.
White marmalade. Clear white jelly
Pistachine. Royal tart.
Long pipes. Orange pie.
Almond lard. May butter.
Wafers. Clear red jelly.
Sugared almonds. Apple pie.
Candied cinnamon. Moustacholle.
Dried sugar. Bugnole fritters.
Sugar pies. Samblette.
Palamitte. Molded marmalade.
Cream tart. Fish preserves.
Orange preserves with flowers.
Ice jelly. Offal puffs.
Large sugared biscuit, Eel fritter.
Sugared crenelle. Large castelin.
Candied capers. Candied pears.
Snow on rosemary. Raw apples.
Anise. Parmesan. Hungarian candied
prunes, puff cakes. Chestnuts.
Morquin. Rosquille. Biscotelle.

autodoc



Recipes with similar titles:

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)




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