SC - Minces

[James L. Matterer]

Hello list,

Could someone please tell me where in Le Menagier de Paris is found the
recipe for Minces? My copy (by Falconwood Press) is missing several
pages, most notably page 255, where I suspect the recipe might be, but
I'm not positive.

Minces is the recipe for brussel sprouts; it's been reprinted in Pleyn
Delit, but I'm interested in finding the original receipt. The index for
Le Menagier has no mention of minces, but Pleyn Delit (version 1) says
its recipe comes from Le Menagier de Paris. Their version reads:

"Minces. Little cabbages called minces are eaten with raw herbs in
vinegar; and if one has plenty, they are good  shelled, washed in hot
water, and cooked whole with a little water; and when they are cooked,
add some salt and oil and serve thick, without water, and put olive oil
on them in Lent."

My thanks! Feel free to write me privately if you'd like to avoid
cluttering up the list with extra mail!

BTW, is there anyone from Falconwood Press on this list?

Master Huen
- -- 
A Boke of Gode Cookery
http://www.labs.net/dmccormick/huen.htm
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