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Rissoles On A Fish Day


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

RISSOLES ON A FISH DAY. Cook chestnuts on a low fire and peel them, and have hard-cooked eggs and peeled cheese and chop it all up small; then pour on egg yolks, and mix in powdered herbs and a very little free-running salt, and make your rissoles, then fry in lots of oil and add sugar. And note, in Lent, instead of eggs and cheese, put in cooked whiting and sciaena, chopped very small, or the flesh of pike or eels, and chopped figs and dates.

Item, on ordinary days, they can be made of figs, grapes, chopped apples and shelled nuts to mimic pignon nuts, and powdered spices: and the dough should be very well saffroned, then fry them in oil. If you need a liaison, starch binds and so does rice.

Item, the flesh of sea lobster is good instead of meat.

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