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Salt Whiting Is Good When Its Fins Are Whole And Its Belly White And Whole; And It Is Good Cooked In butter

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

SALT WHITING is good when its fins are whole and its belly white and whole; and it is good cooked in butter, verjuice and mustard; and fresh whiting, fried, a la jance.


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