Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.” I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…
Recipe #13 – Amplummus
Amplummus is a creamy apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver…
Recipe #11 – Soupe de quaresme
Soupe de quaresme or Lenten Sops is a dish that resembles a pea soup served over toast. Flavored with cumin, wine and saffron it is a nice savory warming dish.
Recipe #07 – Sicilian Vermicelli
This dish is a very simple pasta side that has a good flavor but pairs well with most other dishes. It is a rare to see in a French book as it is a distinctly Italian dish. The author even calls it Sicilian so you know that it is a foreign dish.