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sturgeon In adobe


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

Sturgeon in adobe. Take a piece of sturgeon well washed, roasted & fried in butter or olive oil, then take vinegar, & wine or else one or the other, & put to boil, a salted lemon in slices, saffron, pepper, laurel leaves, rosemary, marjoram, ground roots of radishes, a little handful of coriander: when boiled cast all hot on the sturgeon, & keep it so well covered.

Turbot & Elebote swordfish, can so put in adobe like the other.

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