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River mallards

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

River mallards. Pluck it dry, put it on the spit without head or feet, and collect the fat to make the Dodine [Sauce] (to wit, add [almond] milk, wine or verjuice, with some parsley). [Make] long thin grilled sops. Eat it with fine salt.


Other versions of this recipe:

RIVER MALLARDS (Le Menagier de Paris)

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