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Gaffereyden Of fish


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To prepare gaffereyden of fish. Take the head from the pike and roast it on the grid. And take the cheeks and the liver from the fish and chop them in small pieces and fry it in the butter or in rape oil. And take the roe from the pike; pass this through a strainer. Also put sugar and ginger in it. Then set it to stew with the cheeks and liver. When you shall serve this dish to the table so strew it with poudre de duc.

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