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salmon trout

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

Salmon trout. Sectioned, and cooked in water and wine; eaten with Cameline [Sauce].


Other versions of this recipe:

Salmon trout (Le Viandier de Taillevent)

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