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Ieleye


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

Make ieleye thus. Take pike, lampreys carp and [conger] eel. Boil these fish in wine, but first cut them into pieces as small as you want to have. And do see to it that you salt the wine before you put the fish in. When these fish are boiled, then, so take the fish and lay them on clean straw and let them cool like that. Then take the wine and put it through a strainer. Take crushed galingale, crushed cloves, saffron, nutmegs, ginger, grains of paradise, mace and put this all together. And so put the scales of a fish in the wine, or the skin of an eel, but first wash it clean. Then you shall chop it up and so boil it with the fish broth very well. When it has been well boiled so purge [drain] it in a strainer and then throw the scales away. And you shall pass these spices with the eel broth though a strainer according to how you want it. And if you don't want, you don't have to pass them through, but you must boil them well. And when it is boiled so you shall lay the fish in dishes the way that is correct for ieleye [jelly]. That is, with the scales [skin] underneath. Then you shall take the sauce and pour it over, then you shall set it aside where it is cool so that it stiffens. They must be well saffronned. So it is perfect.

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