The Stewpot Recipe Gallery

Millet
by
Tatiana Pavlovna Sokolova


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Original Recipe

Millet

(Le Menagier de Paris 1393)
Wash it in three changes of water and then put in an iron skillet to dry over the fire, and shake it well, so that it does not burn; and then put it in simmering cow's milk, and do not let the spoon touch it until it has boiled well, and then take it off the fire, and beat it with the back of the spoon until it is very thick.

Millet

(Le Viandier de Taillevent c.1385)
Wash it in three changes of hot water and put it in simmering cow's milk.  Do not put the spoon in it until it has boiled.  Then remove it from on top of the fire and add a bit of saffron.  Boil it until it is done, and set it out in bowls.


Redaction

Ingredients:

 1 cup Millet
 1 1/2 cups milk
 1 cup water
 pinch saffron
 salt, as needed

Preparation Steps

    Wash the millet in water.  Add the millet to the milk and water in a saucepan, along with some saffron for color, cover and cook until it boils.  Turn down the heat, and cook without stirring until tender and the liquid is absorbed.


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