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"pole" And Sole Are The Same Thing; And The "pole" Are Speckled On The Back


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

"POLE" AND SOLE are the same thing; and the "pole" are speckled on the back. They should be scalded and gutted like plaice, washed and put in the pan, with salt on them and water, then put on to cook, and when nearly done add parsley; then cook again in the same liquid, then eat with green sauce or with butter with some of the hot cooking liquid, or in a sauce of old verjuice, mustard and butter heated together.

Item, some roast them on the grill with damp felt between two; and these must not be scalded and are eaten with sorrel verjuice.

Item, you must also scald those you are going to fry, and they must be floured, then fried, and eaten with green sauce, and put in broth or gravy.

autodoc





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