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loach Stew

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

Loach stew. Take browned bread, some wine, puree of peas or boiled water, strain everything through cheesecloth, and boil. Grind ginger, cassia, cloves, grains_of_paradise, and saffron (to give it colour), all steeped in vinegar. Take some chopped onions fried in oil, and boil everything together. Fry your loach without flour, and do not boil it, but set out your fish in bowls. It should be yellow.


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