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[17]
To make a mandrice. Take fat hens [18] and boil them all whole in a pot so
that they are not pressed down/together [19]. And when they are cooked
enough one takes them out; then [20] one takes egg yolks and bread broken
up [21] with thin broth and not passed through [a strainer]. [22] One
boils this then in the pot with the other broth and lets it [23] boil
together until it begins to stiffen. Then one takes [24] the chickens off.
One serves [them] dry in [25] the dishes and the broth with the sauce set
beside it in [26] dishes or sauce dishes. And if one wants, one makes [27]
a sauce from cinnamon, ginger, saffron and a little pepper, with a little
bread and that also made [29] with the thin broth. This is complete. |
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