LOBSTER [or crayfish
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "LOBSTER [or crayfish". [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:

LOBSTER [or crayfish, same word (JH)] SOUP. Put your lobsters on to boil, and when they are boiled, let them be shelled as if they were to be eaten, and remove the bad parts, then have almonds peeled and ground, mixed with pea water passed through the sieve, and browned bread or breadcrumbs moistened in pea water, ground and sieved, then have ginger, cinnamon, grain and clove: grind and put all in a pot, with a little vinegar and boil together, then pour into bowls, and in each bowl should be put the lobsters fried in oil and other fried fish.

Item, if you want to make `tuile d'ecrevisses', do it thus, but shape the crayfish scales. And if you wish to take great advantage of your mortar and pestle, dry the crayfish shells in an oven in a pot or a clay pan, then grind in your mortar, and sift through a fine mesh, then dry the pieces left over in the oven again grind and sift, and then add to soup; and believe what you will. [The l9th century editor believes this to be an aphrodisiac recipe. (JH)]

Related Recipes
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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]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:250>. Accessed on June 6, 2020, 5:01 am.

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