Cominee : “Cominée” is the name given in the Middle Ages to the dishes in which the cumin, spice often used at that time to raise the soups and spot de volaille or fish.
In the second half of the XNUMXth century, the Viandier de Taillevent give it recipe almond comines (a sort of velvety de volaille au boiled, added by Almonds husked, Ginger as well as cumin), frost (i.e. hen) and D'sturgeon (At parts boiled withwater, with some cumin and Almonds).