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Galantine Of pike


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 a galantine of pike. Take pike, prepare them and cut them in large slices and you shall skin the [conger] eels. When that is done, so you shall also cut that in large pieces and take the bones out. Then put it to boil in a pot or in a pan in wine, and while it is boiling add some vinegar. When the eel is just coming to the boil, lay therein the pike which has been cut in large pieces. When the fish is boiled so take the broth and put it in an earthen pot or in another wooden vat. Then take bread and cut it in flat pieces and these you will roast/fry or toast as brown as possible without burning, then you shall lay it to soften in the aforesaid broth that you have poured from the same dish and strain it through a cloth. When it has been done so take cinnamon, ginger, grains of paradise, cloves and crushed galingale, and all these spices must be broken up. Put all those spices in the aforesaid broth. Then boil that broth with the spices [a] very long [time], as long as possible. But always be careful that it does not burn and salt it just enough. When it is boiled so set it [in] the earthen pot or the wooden vat to cool and when it has boiled [prior to putting it in the earthen pot] pass it once more through the cloth/sieve. Then put sugar therein. And when it is ready, so take the pike and the eel as they are cut and lay them in the galantine.

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