SC - Trouting

[Philip & Susan Troy]

jeffrey stewart heilveil wrote:
> 
> On Mon, 13 Jul 1998, Philip & Susan Troy wrote:
> 
> > jeffrey stewart heilveil wrote:
> >
> > I suppose this is intended as a companion piece to a recipe for
> > carpione. Having that would probably help clarify things...I could see
> > either the frying oil being used to exclude air, or the semi-saturated,
> > acidic brine being used to actually preserve the fish. It's not clear
> > which, but this is where the carpione recipe would come in handy.
> >
> As it turns out, the original is from Maestro Martino's _Libro de arte
> coquinaria,_ though I don't believe I have an english copy around
> anywhere.

I suspect it might be in Paltina, then. Most of Martino is, I gather.
I'll check.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================