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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. Peeled, head and all, and then cooked in water or roasted; eaten with verjuice.

autodoc



Other versions of this recipe:

Salmon trout (Le Viandier de Taillevent)




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