Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 104
... young broad beans of spring ; young green sugar peas were an expensive dainty much appreciated by ladies at court . Another vegetable that became fashionable was the artichoke , introduced to France from Italy by Catherine de Médicis ...
... young broad beans of spring ; young green sugar peas were an expensive dainty much appreciated by ladies at court . Another vegetable that became fashionable was the artichoke , introduced to France from Italy by Catherine de Médicis ...
Page 188
... Young Young Pheasant Ruffs and with . Rieves Eggs Green Geefe Knotts Pewits and Jurkeys Pheafand h Polts Gars Partridges Pea Quails Rayles Biren Young wits and Dottrils Heath Bus Polis Black tards Cooter or Red Game Polta Virgin Pidge ...
... Young Young Pheasant Ruffs and with . Rieves Eggs Green Geefe Knotts Pewits and Jurkeys Pheafand h Polts Gars Partridges Pea Quails Rayles Biren Young wits and Dottrils Heath Bus Polis Black tards Cooter or Red Game Polta Virgin Pidge ...
Page 307
... Young chickens with sugar , hare or young rabbit with almond cream , cold sauce , vinegar , venison on crusts of bread . II Stuffed shoulder of kid , chicken of the sea , young peacocks served with head and tail feathers , quail with ...
... Young chickens with sugar , hare or young rabbit with almond cream , cold sauce , vinegar , venison on crusts of bread . II Stuffed shoulder of kid , chicken of the sea , young peacocks served with head and tail feathers , quail with ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
ROME | 38 |
THE DARK AND MIDDLE AGES | 58 |
Copyright | |
3 other sections not shown
Common terms and phrases
Alexandre Dumas almond almond milk Anacharsis Apicius asparagus Athenaeus baked banquet beans became beef birds boiled Book bread butter cabbage cheese chefs chicken chocolate coffee Columella cookbooks cooking cream cuisine cultivated dinner dishes drinking Dumas early eaten eating eggs Egyptians eighteenth century England English entremets Europe feast fifteenth figs fish flavor flour Forme of Cury fourth century B.C. France French fresh fruit garum gourmet Greece Greeks Greeks and Romans Grimod guests Hannah Glasse haute cuisine herbs honey household king kitchen Loeb Classical Library London Louis meal meat medieval menu Middle Ages milk mushrooms nineteenth century onions oysters Paris partridge pastry peas pepper pickled plant platter Pliny popular pork potato pounds recipes restaurants Reynière rich roasted Rome royal saffron salad salt sauce served sesterces seventeenth century sixteenth century soup spices stewed stuffed sugar Theophrastus truffles turkey vegetables verjuice vinegar wild wine wrote yolks