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Chowder With pike


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

Chowder with pike. Roast your fish. Take bread, puree of peas or boiled water, wine, verjuice, ginger and saffron, sieve, and boil. Throw onto your fish with (if you wish) just a bit of vinegar. It should be yellowish.

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