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eel


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

Take [conger] eel and cut it in pieces. Boil these in puree of peas and put into it parsley with egg yolks, powdered ginger and some cloves and grains of paradise, all ground together with some verjuice mixed through. Let this cook without the fish.

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