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224. Sea Bream


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

224. SEA BREAM. The sea bream is eaten boiled with your orange juice, and your broth, and pepper, and ginger if they want it. It is also cooked roasted on the grill with your oil, and then your orange juice, and your pepper, and fried with your oil and orange juice and pepper.

And also in escabeche like the pandora.

autodoc



Other versions of this recipe:

BREAM (Le Menagier de Paris)

Bream (Le Viandier de Taillevent)

Fresh Sea-Bream (Du fait de cuisine)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)


Recipes with similar titles:

Sea bream (Le Viandier de Taillevent)

Sea Bream (The Neapolitan recipe collection)

Sea-Bream (The Neapolitan recipe collection)




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