PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic
DESCRIPTION: Rice cooked in milk and beef broth and colored with saffron
71. Ris engoule: Fancy Rice for Meat-Days. Cull the rice and wash it thoroughly in hot water and set it to dry by the fire, then cook it in simmering cow's milk; then add ground saffron infused in your milk, to lend it a russet colour, and greasy beef broth from the pot.
- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.
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