SC - Trouting

[jeffrey stewart heilveil]

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.

Bogdan

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