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Stew Of oysters

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

Stew of oysters. Take grains of paradise, cloves, ginger, long pepper and make a broth of pureed peas and wine. And fry large pieces of onion, and when the broth is strained, put the onions in. And put to boil all together and blanch the oyster in hot water. And, when they are well drained, pick them over well, and then fry in oil, and put into the broth. And grind the spices and infuse in vinegar. And, when they are infused, put in the sauce with the oysters.


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