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Bream


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

BREAM, "BAITTE" is scalded, cooked in water, eaten a la cameline or put in pastry with powdered spices.

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Other versions of this recipe:

SEA BREAM (Libre del Coch)

Bream (Le Viandier de Taillevent)

Fresh Sea-Bream (Du fait de cuisine)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)




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