MC Logo

Poulpette Of sturgeon


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Poulpette of sturgeon. Take sturgeon cut into slices the length of a hand & the size of three fingers, & beat it with the flat of a knife without grinding, then take good chopped herbs, & put therein nutmeg, ginger, the yolks of eggs, & fresh butter, a little salt, & flatten the herbs on the fish: that the fish will be covered: then roll that, & put on skewers of wood or iron, & make it roast on the grill a small fire for a long time: when well cooked melted butter thereon & juice of oranges, a fresh lemon cut into little pieces: serve so.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact