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190. sturgeon In Crust, Which Is pike

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

190. Sturgeon in crust, which is pike. After cleaning and washing the sturgeon well, make it into round pieces of two fingers in thickness, and put it in the crust with its spices, which are long pepper, and a little ginger, and salt, all ground, and cast on top of the sturgeon; and put the said pieces in your empanadas with all your preparation; and let it go to the oven. And if they wish to eat it cold, remove the broth. And if they wish to eat it hot, cast in a little orange juice and a little pepper. And before it goes to the oven, cast in a little oil.


Other versions of this recipe:

To make Sturgeon pie (Ouverture de Cuisine)

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