LXXXVII - Relish of prawns
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This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "LXXXVII - Relish of prawns". [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:

LXXXVII - Relish of prawns. Cadelo, that is relish of prawns. Take the prawns and boil and pull out the tails, peel then paste all the other (the meat) and put in a little water, then strain them. Take a little of good herbs and take egg yolks and almonds or crumb of bread and paste well in the mortar and temper with verjuice; put in a little water if it is too vinegary and put spices sweet and strong and oil, poke tails and put in this relish that you have cooked and made boil when you adorn by hanging (basically dress the relish with the tails of the shrimp).

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


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Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:87>. Accessed on April 8, 2020, 12:42 am.

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