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conger


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

Conger. Scalded like eel, cooked in water, and then salted like red mullet; eaten with [Green] Sauce. Some (when it is cooked) roast it on the grill. Put it in the oven if you wish.

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Recipes with similar titles:

CONGER (Le Menagier de Paris)




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