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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

Taille. Take unpeeled almonds, wash, crush very well, and steep in beef broth, wine and verjuice. Add spices as for Meat Rosy and Diapered, except that you need more cassia and cinnamon. You need chicken and veal fried in lard, and sufficient sugar. It should be sweet with sugar.


Recipes with similar titles:

cxiiij tayle3 (Two Fifteenth-Century Cookery-Books)

Teal (Le Viandier de Taillevent)

Tayle (Recipes from the Wagstaff Miscellany)

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