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A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.

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  • Mortis (plat) (fr)
  • 모트루스 (ko)
  • Mortis (food) (en)
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  • Un mortis, également orthographié mortrose, mortress, mortrews ou mortruys, était un pâté sucré à base de viande, comme le poulet ou le poisson, mélangé à des amandes moulues, fabriqué dans l'Angleterre médiévale, Tudor et élisabéthaine. Il est connu grâce à l'un des plus anciens livres de cuisine d'Angleterre, The Forme of Cury (1390), et d'autres manuscrits. (fr)
  • A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts. (en)
  • 모트루스(Mortrews, mortruys)는 중세 서유럽에서 대중적이었던 요리의 일종이다. 모트루스는 흰 살코기나 생선을 삶아 곤죽 상태로 만들고 빵가루, 삶아낸 국물, 달걀을 넣어 잘 섞은 다음, 그것을 다시 뻑뻑해질 때까지 끓이면 되는 간단한 요리로, 후추와 생강을 뿌려서 식탁에 냈다. 모트루스는 취향에 따라 다양한 형태로 만들 수 있는데, 수프처럼 묽게 만들어 먹거나 불에 오랫동안 졸여서 밀가루 반죽처럼 만들 수도 있다. (ko)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/White-Mortar-and-Pestle.jpg
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  • Un mortis, également orthographié mortrose, mortress, mortrews ou mortruys, était un pâté sucré à base de viande, comme le poulet ou le poisson, mélangé à des amandes moulues, fabriqué dans l'Angleterre médiévale, Tudor et élisabéthaine. Il est connu grâce à l'un des plus anciens livres de cuisine d'Angleterre, The Forme of Cury (1390), et d'autres manuscrits. (fr)
  • A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts. (en)
  • 모트루스(Mortrews, mortruys)는 중세 서유럽에서 대중적이었던 요리의 일종이다. 모트루스는 흰 살코기나 생선을 삶아 곤죽 상태로 만들고 빵가루, 삶아낸 국물, 달걀을 넣어 잘 섞은 다음, 그것을 다시 뻑뻑해질 때까지 끓이면 되는 간단한 요리로, 후추와 생강을 뿌려서 식탁에 냈다. 모트루스는 취향에 따라 다양한 형태로 만들 수 있는데, 수프처럼 묽게 만들어 먹거나 불에 오랫동안 졸여서 밀가루 반죽처럼 만들 수도 있다. (ko)
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