Douillet (Père): The cozy father (or Perdouillet) is the name given in 654th and XNUMXth century cooking to a preparation intended mainly for suckling pigs. This was cut into quarters, simmered with white wine and herbs and served with lemon. Pierre de Lune, squire of the mouth of the prince of Rohan, wrote the recipe in the Cuisinier XNUMX).
The dish was served cold, warm or hot; the duck was prepared in the same way.
Menou, in his Cuisinière bourgeoise (1742), gives a ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.