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A Sauce "flasteye" For 12 Partidges

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

A sauce "flasteye" for 12 partidges. Take 1 pound almonds, pound them, temper them with wine and pass through a sieve. Bray 12 hard boiled eggs, temper them with almond milk, and sieve also. Then take ginger, cinnamon and some saffron. Let it boil together over the fire.


Other versions of this recipe:

Sauce for partridges (Das Kuchbuch der Sabina Welserin)

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