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Blancmengier From 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 make blancmengier from fish, from pike or barbel or other fish which you have for it or which is appropriate to blancmengier. Bake or fry the fish in fat or butter. Then take almonds and take the skins off and mix them with puree of peas and with white wine and pass it through a strainer. Then take white ginger and mix that with verjuice and enough sugar so that it is not sour and tastes good. Then so set this blancmengier alone in a clean pot until you serve the fish and then pour this over the fish.


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