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Brette Is Prepared Like A mullet


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

BRETTE is prepared like a mullet, cooked like a ray, and so skinned: eat with camelin water. And the brette is quite like the dogfish, but brette is smaller and sweeter and better, and some say it is the female of the dogfish: and it is brown on the back, and the dogfish is russet.

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