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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

Eels. Cooked in water; eaten with Green Garlic [Sauce]. Salted; eaten with Mustard [Sauce]. Roasted; eaten with White Garlic [Sauce]. [Cooked] inside out [in red wine]; eaten with Hot Sauce like Fresh Lamprey. In a pie, powdered with spices; eaten with White Garlic [Sauce]. Sometimes in pottage (as above among the pottages).


Recipes with similar titles:

EELS (Le Menagier de Paris)

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