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pike Of Another Sort

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

Pike of another sort. Take the pike when it is cooked, & remove just the skin, & put it on a plate, & put a little water & fresh butter, & put on the fire, then take five or six raw egg yolks, & beat them with a little white wine, & put therein nutmeg, & when it begins to boil cast herbs thereupon, & set it again a little on the fire until they become firm on top, & serve thus.


Other versions of this recipe:

Auter pike in Galentyne (Two Fifteenth-Century Cookery-Books)

If you want to make pike galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Jellied pike (Wel ende edelike spijse)

Sturgeon in crust, which is pike (Libre del Coch)

If you would prepare a good pike (Das Kuchbuch der Sabina Welserin)

If you would prepare pike in another way (Das Kuchbuch der Sabina Welserin)

PIKE (Libre del Coch)

Ein geriht von eime hechte (A dish of a pike) (Ein Buch von guter spise)

Pike (Le Viandier de Taillevent)

Pike of another sort (Ouverture de Cuisine)

To prepare a pike in a Hungarian sauce (Das Kuchbuch der Sabina Welserin)

To make pike in the Hungarian style (Ouverture de Cuisine)

Von geülten hechden (Of filled pike) (Ein Buch von guter spise)

Stuffed pike (Das Kuchbuch der Sabina Welserin)

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