Original Source: Le Menagier de Paris

Brouet vergay
Cuisiez telle char comme vous vouldrez en eaue, ou un pou de vin, ou en boullon de char, vin et lart pour donner goust; puis friolez vostre char; puis broiez gingembre, saffran, percil et un petit de sauge, qui veult, et des moyeux d'oeufs filez par une cuillier pertuiseé, tous crus, pour lier, ou pain broyé allayé du boullon, et mettre boullir ensemble et du verjus; et aucuns y mettent du fronmage, et c'est raison.

Brewet vergay
Cook such meat as you wish in water, or a little wine, or in meat stock, wine and fat for flavor; then fry your meat; then grind ginger, saffron, parsley and a little sage, as desired, and strain raw egg yolks through a pierced spoon to bind it, or use bread ground and blended with the stock, and set it to boil together with verjuice; and some add cheese, and it is ready.

Original Source: Le Menagier de Paris

Item, DE CRESSON EN KARESME AU LAIT D'AMANDES. Prenez votre cresson et le mettez pourboulir et une pongnée de bettes avec hachées, et les friolez en huille, puis la mettez boulir en lait d'amandes; et en charnage, friolez au lart et au beurre tant qu'il soit cuit, puis destrempez de l'eau de la char; ou au frommage et dressiez tantost, car il roussiroit. Toutesvoies, se 1'en y met percil, il ne doit point estre esverdé.

Cress in Lent with Milk of Almonds
(please refer to Power, but omit the comma following "take your cress and set it to parboil" in order to make the translation compatible with the original; the extra comma indicated that you do not have to parboil the beet greens.)

Original Source: Le Ménagier de Paris

Chicks may be set in a pasty on their backs with the breast upward and large slices of bacon on the breast, and then covered.
Item: in the Lombard manner, when the chickens are plucked and prepared, take beaten eggs, both the yolks and the whites, with verjuice and spice powder, and dip your chickens in this; and then set them in the pasty with bacon as above.

Original Source: The Elixirs of Nostradamus

HOW TO MAKE A CONFECTION FROM PINE-NUT KERNELS
Take as many well-cleaned and carefully shelled pine-nut kernels as you will, dry them or toast them a little. Or take them whole with their skins and shells and put them in a basket. Hang this over the hearth near the fire and leave, it there for three days. Thus the heat from the fire will slowly penetrate them and dry them. Then take them out and clean them thoroughly. Next take two and a half pounds of nuts, being careful to keep them close at hand. Then take some of the most beautiful and best Madeira sugar, dissolve sufficient of it in rose-water and boil it until it attains the consistency of a jelly. If it is winter or a time when there is a lot of moisture in the air, boil it a bit longer, but if it is summer, then let it just simmer. This is when it does not boil over or bubble when it boils, which is a sign that the moisture had been evaporated; but to be brief, when it has boiled to the consistency of a jelly, as I have said, take the preserving pan off the fire and put it somewhere where the liquid can dry off and become firm. Then give it a good stir with a piece of wood and beat it continuously until it turns white. When it begins to cool down a little, add the white of a whole or half an egg and beat it well again. Next place it over the coals, in order to allow the moisture from the egg-white to stiffen, and when you see that it is properly white and like the first lot you boiled, take the dried, well-cleaned pine-nut kernels and put them into the sugar. Stir them with the wood so that they are thoroughly mixed with the sugar - this should still be done over the coal fire, so that the mixture does not cool too quickly. Then take a wide wooden knife, like the ones used by shoemakers, and cut the mixture into pieces, each weighing about an ounce and a half, but not more than two, which would not be good, and spread them carefully on to some paper until they have properly cooled, at which stage put a little gold leaf on to them and your confection is ready. If, however, it is not possible to obtain pine-nut kernels anywhere, use peeled almonds instead, dividing them either into two parts or three and mixing them with the sugar to make this confection. And if there are too few pine-nut kernels, you can replace them with pieces of almonds, for the latter are not dissimilar to the former in taste and potency. You can also use fennel which is flowering or in seed, which is kept in houses and used during the wine harvest. When your sugar has almost completely boiled and is hot and white with everything mixed in it or scattered over it, it looks like manna or snow and is so beautiful and lovely.