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[7]
To make a cold sauce. Take young chickens [8] and break them in the back
and [take out] the offal [9] of the chickens, to wit the liver and
gizzard. Then [10] cut this liver with the gizzard into small pieces. [11]
Then you shall boil it and serve it in dishes as [12] is appropriate. One
serves green sauce over this is one [13] wishes, but one must lay on the
edges or corners [14] of the dishes hard-boiled eggs [15] chopped
lengthways. |
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