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Fatted capons

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

Fatted capons. In a pie, without larding. Empty the fat onto a plate, and make the Dodine [Sauce] for it (to wit, boil the fat in an iron pan with some parsley, wine and verjuice). Make some sops for it in long, flat or other little shapes, without toasting.


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