Medieval Cookery
Source: France, 16th c. Recipe by Daniel Myers This recipe is a bit unusual for the modern palate, but it's quite good and not too complicated.
Ingredients
- 3/4 pounds veal
- 3 eggs
- 1 cup cream
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 Tbsp. sugar
- 1/4 tsp. salt
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