[Sca-cooks] butter fried shrimp

[Phil Troy / G. Tacitus Adamantius]

Taillevent, in the last quarter of the fourteenth century, refers to  
[I think cuttlefish] being fried in a dry pan without any flour, so it  
might be indirectly inferred that the technique was known.

Adamantius

Sent from my iPod

On Nov 21, 2008, at 3:00 AM, Stefan li Rous  
<StefanliRous at austin.rr.com> wrote:

> Euriol mentioned:
> <<<  also did a butter fried shrimp recipe where it was dressed in  
> seasoned flour before it was fried, then fresh ginger was grated  
> right over the top. >>>
>
> Was this based on a period recipe? I'm probably mis-remembering, but  
> I thought use of flour this way was out of period, although it may  
> have just been late period.