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To Make sturgeon pie


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 pie. Take a slice of Sturgeon three fingers in size, & make it well boiled to draw the scales back, then take cloves of gillyflowers, & plant them into the fish on three sides, then put therein nutmeg, pepper, cinnamon, whole laurel leaves, & chopped marjoram, & butter enough: then make a sauce of toasted white bread that is very red without burning, & temper with chaffing wine, & pass through a strainer, put sugar enough therein, & set it to boil, that the sauce is thick, when the pie is cooked cast the sauce thereon.

autodoc



Other versions of this recipe:

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




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