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Galantine For Carp

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

GALANTINE FOR CARP. Grind saffron, ginger, clove, grain, long pepper and nutmegs, and soak in the greasy liquid in which the carp will cook, and add to it verjuice, wine and vinegar; and thicken it with a little toasted bread ground up well, and without sieving, (it is said that sieved bread makes a nicer sauce ) and boil it all and throw on the cooked fish, then put in dishes. And it is good reheated on a dish on the grill, better than all cold. Note that it is good and nice without saffron; and note that it is enough that each plate have two chunks of carp and four fried gudgeon.


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