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Lxxxvii - Relish Of prawns

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXXXVII - Relish of prawns. Cadelo, that is relish of prawns. Take the prawns and boil and pull out the tails, peel then paste all the other (the meat) and put in a little water, then strain them. Take a little of good herbs and take egg yolks and almonds or crumb of bread and paste well in the mortar and temper with verjuice; put in a little water if it is too vinegary and put spices sweet and strong and oil, poke tails and put in this relish that you have cooked and made boil when you adorn by hanging (basically dress the relish with the tails of the shrimp).


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