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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

Barbels. Cooked in water; eaten with Sour Pepper [Sauce]. Roasted; eaten with verjuice. Fried; in pottage, or eaten with Jance [Sauce].


Other versions of this recipe:

BARBEL is roasted with verjuice (Le Menagier de Paris)

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