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perch (or bass) With Sauce "chiveye"

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Perch (or bass) with sauce "chiveye". Take cumin, saffron, ginger and bread, well brayed and well tempered with wine and with verjus, in a plate on the perch.


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