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Lobster [or crayfish


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

LOBSTER [or crayfish, same word (JH)] SOUP. Put your lobsters on to boil, and when they are boiled, let them be shelled as if they were to be eaten, and remove the bad parts, then have almonds peeled and ground, mixed with pea water passed through the sieve, and browned bread or breadcrumbs moistened in pea water, ground and sieved, then have ginger, cinnamon, grain and clove: grind and put all in a pot, with a little vinegar and boil together, then pour into bowls, and in each bowl should be put the lobsters fried in oil and other fried fish.

Item, if you want to make `tuile d'ecrevisses', do it thus, but shape the crayfish scales. And if you wish to take great advantage of your mortar and pestle, dry the crayfish shells in an oven in a pot or a clay pan, then grind in your mortar, and sift through a fine mesh, then dry the pieces left over in the oven again grind and sift, and then add to soup; and believe what you will. [The l9th century editor believes this to be an aphrodisiac recipe. (JH)]

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