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capon White Dish For An Invalid


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

Capon white dish for an invalid. Cook it in water until it is well cooked. Crush well plenty of almonds with some capon dark meat, steep in your broth, strain everything through cheesecloth, boil until it is thick enough to slice, and pour into a bowl. Brown half a dozen peeled almonds [in lard] and sit them on end on half your plate, with some pomegranate seeds on the other half. Sugar them all over.

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