Blancmengier from Fish
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Blancmengier from Fish". [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:

To make blancmengier from fish, from pike or barbel or other fish which you have for it or which is appropriate to blancmengier. Bake or fry the fish in fat or butter. Then take almonds and take the skins off and mix them with puree of peas and with white wine and pass it through a strainer. Then take white ginger and mix that with verjuice and enough sugar so that it is not sour and tastes good. Then so set this blancmengier alone in a clean pot until you serve the fish and then pour this over the fish.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

barbel: A carp-like freshwater fish (genus Barbus).

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on May 27, 2020, 9:40 pm.

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