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Barbel Is Roasted With verjuice

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

BARBEL is roasted with verjuice, the small ones in winter in soup or fried with yellow pepper.

Item, in winter, in sharp or yellow pepper, for they are the same.


Other versions of this recipe:

Barbels (Le Viandier de Taillevent)

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