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fish-egg Omelet

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Fish-Egg Omelet. Use pike eggs, for they are good. Get pike eggs, about a beakerful, and a beaker of water; get marjoram, mint, very finely beaten parsley, a little pepper and saffron, mix everything together and fry it in a pan with good oil, turning it once. If you do not have herbs, make it with onion that has first been boiled.


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