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fish tarts

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

29. With this, fish tarts: and to give to understand to him who will do this work - because not everyone is master of it - he should take his fish, that is good slices of tuna, good large filleted carp, good large fresh eels, and of all this take according to the quantity of tarts which he is ordered to make; and take all this and cut it into fair pieces, and put to cook in a fair and clean cauldron according to the quantity which you have; and when it is cooked take it out onto fair tables which are fair and clean and pick over all your meat so that there are no scales nor bones, and then chop it very well. And arrange that you have good candied figs, prunes, dates, and slice this very finely into little dice; and take pine nuts and make them clean as they should be, and take candied raisins and clean them very well so that there remain no stems; and take of all this according to the quantity of the filling which you have made from the fish, and wash this stuff very well in white wine, and then mix it with your fish in a fair pan. Then take another pan which is fair and clean in which have some fair and clear oil refined, and when it is refined put this oil into your filling according to the quantity of it which there is, then put it on fair coals to heat and stir it constantly with a fair spoon; and then take fair fine powder and put it in in reason, and a great deal of sugar. And then tell your pastry-cook to make the tarts for you, either large or small, and let them be covered.

For marine fish: for the turbot should be given green sauce, salmon with cameline, ray with garlic cameline which is made with almonds and with its liver; sea-crayfish with vinegar, sturgeons with parsley, onions, and vinegar, fried sardines with mustard, fried sole with sorrel verjuice and oranges, eels roasted on the grill with verjuice, anchovies with parsley, onions, and vinegar and powder on top.


Other versions of this recipe:

Tartes of Fyssche (Two Fifteenth-Century Cookery-Books)

Tart of fish (Libro di cucina / Libro per cuoco)

TARTES OF FYSSHE (Forme of Cury)

Tartes of fysche (Fourme of Curye [Rylands MS 7])

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