SC - Turnips a la Beauce

[Mark Schuldenfrei]

Hi, Katerine here.  Adamantius writes:

>Seems as though the commonest method would be to fry with no coating at
>all, using olive oil or "whyte grees": effectively lard or rendered
>suet. Taillevent mentions frying certain fish dishes with no coating of
>flour, presumably he wouldn't mention this unless the habit existed.

Are you certain that either lard or suet was ever used?  I ask, because
all records show virtually no consumption of fish outside of days of
abstinence, when both lard and suet would be forbidden.

Cheers,

- -- Katerine/Terry