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soles


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

Soles. Scald them, clean them, and cook them in water like plaice. Eat them with Green Sauce. Roasted without scalding if you wish; eaten with verjuice. Some skin the back and fry it in oil without scalding.

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