Cominée: “Cominée” is the name given in the Middle Ages to dishes containing cumin, a spice often used at that time to spice up soups and poultry or fish dishes.
In the second half of the XNUMXth century, the Viandier de Taillevent gave the recipe for cominées d'amandes (a kind of boiled poultry velouté, with the addition of blanched almonds, ginger and cumin), gélive (i.e. say chicken) and sturgeon (in pieces boiled in water, with cumin and ...
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