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To Make sturgeon Mortadella


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

To make sturgeon mortadella. Take three pounds of sturgeon, like above, half an ounce of cinnamon, two nutmeg, a little salt, two ounces of grated parmesan, & mix all together, three egg yolks, two ounces of fresh butter, & when all are well incorporated together, make the sausages, & put to stew with a little water & wine, marjoram, blades of mace, a salted lemon in slices, & butter, & make well boiled together, toasted white bread beneath on the plate: serve the sausages thereon.

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