SC - Can medieval food be heart-smart?

[ChannonM at aol.com]

I must admit, I have had great success in serving a salmon pasty (baked in a 
puff pastry with saffron, ginger, pepper, cheese and eggs), based on the 
Menagier's recipe for rissoles. However, unsauced, non breaded or deep fried 
fish is not what I have seen as beeing welcomed at feasts and I guess that's 
what I was alluding to. I'll try to be more specific in the future
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