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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

Paupiettes. Take beef marrow or fat from the beef kidney, and slice it into bits as long and fat as a man's finger. Refresh them in hot water. Do nothing but insert and remove the beef marrow, but refresh the fat more generously. Have a shin of veal, remove the meat from the bones as intact as you can, cut it into strips as thin as a thick wafer, and stand them on a clean dresser. Wrap the marrow bits in your veal strips with a little white salt and Fine or White Powder. Have a very slender iron spit and spit them. Have some of the batter suitable for Small Crisps, and coat them with it when the marrow is well cooked.


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