To make sturgeon mortadella
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make sturgeon mortadella". [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 sturgeon mortadella. Take three pounds of sturgeon, like above, half an ounce of cinnamon, two nutmeg, a little salt, two ounces of grated parmesan, & mix all together, three egg yolks, two ounces of fresh butter, & when all are well incorporated together, make the sausages, & put to stew with a little water & wine, marjoram, blades of mace, a salted lemon in slices, & butter, & make well boiled together, toasted white bread beneath on the plate: serve the sausages thereon.

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 "Ouverture de Cuisine". Medieval Cookery.
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