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Soup Of Red deer Testicles In deer Hunting Season

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Soup of red deer testicles in deer hunting season. Scald and wash the red deer testicles very well in boiling water, cook them well, cool them, slice them into cubes (neither too large nor too small), and fry them in lard. To the same pan add some beef broth and leafy parsley. Add Fine Powder (in moderation so that it is not too spicy) steeped in one part of wine and two parts of verjuice (or gooseberries instead of verjuice). To give it liquid, you need to have a little Cameline [Sauce]; or take one or two chicken livers and a little white bread, [soak in beef broth], sieve, and add to your pot instead of Cameline [Sauce]. Throw in a bit of vinegar, and salt to taste.


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