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Yellow Soup Or Yellow Sauce On Hot Or Cold 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

Yellow Soup or Yellow Sauce on hot or cold fish. Fry in oil, with no flour, loach, skinned perch or other similar fish, then grind almonds, and mix most of them with wine and verjuice and sieve, and put on the fire: then grind ginger, clove, grain and saffron, and stir with your bouillon, and when the soup has boiled, add your spices; and when serving add sugar, and it should be thick.


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