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Bream Is Cooked In Water


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

BREAM is cooked in water, eaten with green sauce: and roasted with verjuice.

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Other versions of this recipe:

Breme or Roche boiled (Two Fifteenth-Century Cookery-Books)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)




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