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bream


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Bream. Cooked in water; eaten with Green Sauce. Roasted; eaten with verjuice. In a pie, powdered with spices; eaten with fine salt.

autodoc



Other versions of this recipe:

SEA BREAM (Libre del Coch)

BREAM (Le Menagier de Paris)

Fresh Sea-Bream (Du fait de cuisine)

For bream cooked in water (Enseignements qui enseingnent a apareillier toutes manieres de viandes)




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