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carp


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

Carp. Cooked in water; eaten with Green Sauce. [In galantine] like Lamprey in Galantine.

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Other versions of this recipe:

CARP (Le Menagier de Paris)


Recipes with similar titles:

Grape dish (Le Viandier de Taillevent)

LXXXXIIII To make crepa (Due Libri di Cucina - Libro B)




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