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Birch Bolete mushroom With Black Sauce


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

Birch bolete mushroom with black sauce. Dry it in a furnace, wash it, cook it in water, slice some onions and add some vinegar, black pepper and carnation. If you like it sour, add dill, too. This will be black, and should be hot when you serve it. The same with clean black pepper. Clean and cook it like so, but add clean black pepper.

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