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carp 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

Carp pate. Take out its intestines and gall, put its intestines back, don't cut its back, soak it in vinegar; add black pepper, ginger and other spices that are good for fish, the best spices for carp is black pepper, ginger and carnation; add nutmeg flower, carnation and sage around the gill, add these to the belly and the intestines, don't forget to add salt, after soaking it put it on a grate, let it dry, make some sauce from butter, vinegar and the previous spices, slice some sage, cook them together, add lemon; cook it for one and a half hours in pate.

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