[Sca-cooks] butter fried shrimp
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Nov 21 04:33:07 PST 2008
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.
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