MC Logo

Conger


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

CONGER. Scale and skin like an eel, then put in the skillet and salt it like the red mullet, and cook it a long time like beef; and when it is almost done put it on to boil with parsley then let it [cool and: ed.] recook in its water, then serve and eat with green sauce. Some people put it to cook on the grill.

autodoc



Recipes with similar titles:

Conger (Le Viandier de Taillevent)




Home : Recipes : Menus : Search : Books : FAQ : Contact