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turtledoves


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

Turtledoves. Pluck it dry, refresh it in boiling water, and roast it without larding; eat it with fine salt. In a pie, without the head. If you wish, glaze it. Split it (to the heart) in the throat from the head to the shoulders. Eat it with Yellow Pepper [Sauce].

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