Sturgeon in adobe
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "Sturgeon in adobe". [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:

Sturgeon in adobe. Take a piece of sturgeon well washed, roasted & fried in butter or olive oil, then take vinegar, & wine or else one or the other, & put to boil, a salted lemon in slices, saffron, pepper, laurel leaves, rosemary, marjoram, ground roots of radishes, a little handful of coriander: when boiled cast all hot on the sturgeon, & keep it so well covered.

Turbot & Elebote swordfish, can so put in adobe like the other.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

sturgeon
butter
olives
oil
vinegar
wine
lemons
saffron
pepper
laurel
rosemary
marjoram
radishes
coriander
turbot
swordfish


[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]


Procedure
[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]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:110>. Accessed on March 30, 2020, 9:58 am.




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