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Gravelly Soup Of loach Or Other Cold Or Hot fish


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

Gravelly Soup of loach or other cold or hot fish, be it perch or other of that nature. Fry without flour in oil, then keep it in front of the fire: but before this, have darkly toasted bread ground and mixed with a little wine, stock or water left from cooking peas, and put through the sieve, and put in a pot; then grate ginger, cinnamon, clove, grain and saffron to give color, mixed with vinegar, and have onions, chopped and cooked, and fry them in oil, then put it all together in a pot to boil with water left from cooking peas or stock, except for the fried loach of which you put six or eight in each bowl or more, and the broth over it; and let it be not yellow but red.

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