Larded Tench
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Larded Tench". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

35. A fair boiled-larded of tenches: and to give understanding to him who will make it, let him have according to the quantity which is given him fair, large filleted tenches of which he can make three pieces in each part, and also let him have large salted eels; and when these eels are skinned take them by fair, long and large pieces to make lardoons for larding the pieces of the tenches. And take white bread and roast it and put it to soak in good claret wine; and take spices: ginger, grains of paradise, pepper, cloves, and a little saffron to give it color, and strain this and flavor with verjuice. And when you have put your pieces of larded tench in fair and clean pans or pots to cook them, throw in your broth and flavor it with salt and verjuice well and properly.

Again, marine or fresh water fish which are well and properly fried, and make a fair sauce piquant on top.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

tenches: Tench (Tinca tinca). A common freshwater fish of Europe.

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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <>. Accessed on September 29, 2020, 6:39 pm.

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