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Scallops


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

SCALLOPS. Note that scallops which are heaped up and hold together in a pile without scattering or leaving, and are red and of lively colour, are fresh: and those which do not hold together and are separate and of dull or dead colour, are from an old catch. Pick them out, then wash thoroughly in two or three good hot waters, and then do it again in cold water, then dry on a towel briefly at the fire, and fry in oil with cooked onions, and then sprinkle with spices and eat with almost clear leaves, wheat sprouts or sorrel sprouts or leaves of (all-heal?, sainfoin?) or (wild chicory?, barberry?).

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Recipes with similar titles:

Scallops (Le Viandier de Taillevent)




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