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Recipes from the Book:
Make a mold for a large pie, and in the bottom make a hole large enough that your fist can pass through, or even bigger if you please, and the sides around it should be slightly higher than the common usage; fill it with flour and cook in an oven. Once it is cooked, open the hole on the bottom and remove the flour; beforehand, prepare another small pie filled with good stuff that has been well cooked and seasoned and that has been made as big as that hole in the large mold; place this pie through the hole into the mold; and in the empty space that remains around the small pie, put some live birds, as many as it will hold; and the birds should be placed in it just before it is to be served; and when it is served before those seated at the banquet, you remove the cover above, and the little birds will fly away. This is done to entertain and amuse your company. And in order that they do not remain disappointed by this, cut the small pie up and serve.
Peach blossom sauce
Get some peeled, blanched almonds that have been well crushed with the bread white of some bread, a little ginger and cinnamon, verjuice, and red wine, and some pomegranate juice, adding to all of these things some sandalwood extract. Then thin and pass this mixture through a stamine, and make it sweet with red wine or tart for those who like it like that.