MC Logo

To Make Fine Ceruelade

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

To make fine Ceruelade. Take six pounds of meat like above, but it shouldn't be too fatty, then take a half ounce of pepper, & half ounce of cinnamon, & half ounce of nutmeg, a little saffron, moistened with a bit of Spanish wine that with the others, then make sausages like the others.


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