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scallops


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

Scallops. Pick them over well, scald and wash them, brown them in oil with chopped onions and Spice Powder, and eat them with good White Garlic [Sauce].

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Recipes with similar titles:

SCALLOPS (Le Menagier de Paris)




Links to modern interpretations:


Medieval Cookery  

Scallops
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/scallops.html






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