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Larded tench

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

35. A fair boiled-larded of tenches: and to give understanding to him who will make it, let him have according to the quantity which is given him fair, large filleted tenches of which he can make three pieces in each part, and also let him have large salted eels; and when these eels are skinned take them by fair, long and large pieces to make lardoons for larding the pieces of the tenches. And take white bread and roast it and put it to soak in good claret wine; and take spices: ginger, grains of paradise, pepper, cloves, and a little saffron to give it color, and strain this and flavor with verjuice. And when you have put your pieces of larded tench in fair and clean pans or pots to cook them, throw in your broth and flavor it with salt and verjuice well and properly.

Again, marine or fresh water fish which are well and properly fried, and make a fair sauce piquant on top.


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