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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

Pidgeons. Boiled in water with a brown pepper [sauce] like a goose, without being ?? pidgeons. And who wants to, puts them in dough with bacon.


Other versions of this recipe:

Pastry of young pigeon (Libro di cucina / Libro per cuoco)

A Dish of Young Pigeons (An Anonymous Andalusian Cookbook)

A Preparation of Remarkable Pigeons (Bûjûn) (An Anonymous Andalusian Cookbook)

Pigeons (Le Viandier de Taillevent)

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