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garlic [sauce] For Fresh herring

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

Garlic [Sauce] for fresh herring. Steep [garlic] in must or verjuice.


Other versions of this recipe:

WHITE OR GREEN GARLIC SAUCE For Birds Or Beef (Le Menagier de Paris)

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