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Sea bream


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

Sea bream. Scalded and cooked in water like turbot; eaten with Cameline [Sauce]. Roasted, without scalding; eaten with verjuice. In a pie, scalded and powdered with spices; eaten with Cameline [Sauce].

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Recipes with similar titles:

224 SEA BREAM (Libre del Coch)

Sea Bream (The Neapolitan recipe collection)

Sea-Bream (The Neapolitan recipe collection)




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