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hen With pasta


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Hen with pasta. Boil it and remove the feathers like I told you. Once tender, slice its elbows; when time, add some saffron, black pepper and ginger. Prepare the pasta with eggs and use a rolling pin, add some flour. Fry it in butter, and when serving it, put it onto the hen's sauce. Once boiling, serve it at once, for if you wait for too long, the pasta will be no good. Serve the meat first, then the pasta.

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