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pike With Pate


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Pike with pate. Remove the pike's scales. Take out the intestines, add some salt and roast it on a skewer; for if you cook it, it will be no good. Once roasted, put it into a clean pot, paste it with butter, add some black pepper and carnation; make the pate dough with the rolling pin, cover the pike with the dough, paste it with some water so that the lid won't get stuck, then decorate it like I told you.

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