- entrée as a
culinary term
first appears in
print around 1536 in the
Petit traicté auquel verrez la
maniere de
faire cuisine, more
widely known from a later...
- ****es), and "lyans" or "non lyans" (thickened or not); and in the
Petit traicté auquel verrez la
maniere de
faire cuisine (c. 1536), more
widely known...
- Le Ménagier de
Paris (1393), Du fait de
cuisine (1420), and the
Petit traicté auquel verrez la
maniere de
faire cuisine (c. 1536), more
widely known...
- was the true
final course of the meal. In the
later printed book
Petit traicté auquel verrez la
maniere de
faire cuisine (c. 1536), more
widely known...
- Government. 21
November 1994.
Retrieved 24 July 2011. Adam,
Jehan (1475).
Traicté en
arismetique pour la
practique par gectouers... (MS 3143) (in Middle...
-
ancient buildings and
expanded his
knowledge of antiquity. In his 1586 book,
Traicté des
chiffres ou
secretes manières d'escrire, he wrote: in Rome, I did all...
-
roasts in the
second and
third stages of the meal. In the
later Petit traicté auquel verrez la
maniere de
faire cuisine (c. 1536), more
widely known...
-
Olsen (2017). "Jousting in England".
Daily Life
through History. ABC-CLIO. d'Anjou, Rene (1409).
Traicté de la
forme et
devis comme on fait un tournoi....
- Le
Livre des
tournois (
Traicte de la
Forme de
Devis d'un Tournoi) or King René's
Tournament Book is a
treatise describing rules for
tournaments by the...
- The
pages of this book are not numbered.) Vigenère,
Blaise de (1586).
Traicté des Chiffres, ou
Secretes Manieres d'Escrire [Treatise on ciphers, or secret...
