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Cold barbel With Spicy Sauce Underneath


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

Cold barbel with spicy sauce underneath. Make the sauce like I told you earlier among the other cold dishes. If you have beluga bladder, add some. If you have none, use the tench or barbel bladder, and cook it until you cannot even see it. Leave the barbel intact, and it should be an old one, wash it from the salt, pass through a strainer the water, add some vinegar, black pepper, ginger and slice some lemon, put it to the sides of the plate so that the fish will be recognized. You may cook these fish in a different manner that you prefer.

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