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Inside-out eels


This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

Inside-out eels, and pike, and carp in galantine. The spices to put in ミ grains of paradise, and cloves, nutmeg, and mace. And, when the meat is cooked, take the broth and the toasted bread, and strain, and put to boil in a pot. And put to cool in a wooden bowl and put the sauce on top.

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