SC - Eel?

[Nanna Rögnvaldardóttir]

Adamantius wrote:
>Would this be a Scandinavian fiskboller-type thing?

There is a recipe for fishballs in parsley sauce in the 1616 Danish Koge
Bog - the forcemeat is made of pike, carp or other fish, mixed with
breadcrumbs and chopped parsley roots _and_ leaves, and seasoned with salt,
saffron, ginger and pepper. Made into balls the size of hen´s eggs, boiled,
cut in two and served in a parsley sauce "but if you do not want it green,
then make it yellow".

Nanna

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

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".

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