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Eels


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

EELS. Fresh eels are skinned and cut in chunks, cooked in water with lots of parsley, then grated cheese added: then remove the chunks, and make sops, and in each bowl put four chunks; or cook onions, then let them be cooked in this water, and a little spices and saffron and onions in a pot, and make soup.

autodoc



Recipes with similar titles:

Eels (Le Viandier de Taillevent)




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