sclemenger at msn.com
Sun Apr 19 20:19:29 PDT 2009
Interesting...both are fried with onions and some sort of spices. The first
recipe--I wonder if the "clear leaves" (whatever those are) or the wheat
sprouts would have the same sort of tart flavor the sorrel would. And a
good garlic sauce (from the 2nd recipe) would be lovely....
Might have to try this....mmmmm.....seafood, nom, nom, nom......
----- Original Message -----
From: "Johnna Holloway" <johnnae at mac.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, April 19, 2009 9:12 PM
Subject: Re: [Sca-cooks] scallops
> Here's a recipe from Le Menagier for them. Just in case anyone
> wanted a medieval dish for them.
> This is an excerpt from *Le Menagier de Paris*
> (France, 1393 - Janet Hinson, trans.)
> The original source can be found at David Friedman's website
> SCALLOPS. Note that scallops which are heaped up and hold together in a
> pile without scattering or leaving, and are red and of lively colour,
> are fresh: and those which do not hold together and are separate and of
> dull or dead colour, are from an old catch. Pick them out, then wash
> thoroughly in two or three good hot waters, and then do it again in cold
> water, then dry on a towel briefly at the fire, and fry in oil with
> cooked onions, and then sprinkle with spices and eat with almost clear
> leaves, wheat sprouts or sorrel sprouts or leaves of (all-heal?,
> sainfoin?) or (wild chicory?, barberry?).
> *Le Viandier de Taillevent pretty much calls for the same.*
> (France, ca. 1380 - James Prescott, trans.)
> The original source can be found at James Prescott's website
> Scallops. Pick them over well, scald and wash them, brown them in oil
> with chopped onions and Spice Powder, and eat them with good White
> Garlic [Sauce].
> /*Enseignements qui enseingnent a apareillier toutes manieres de viandes
> simply lists them as:
> */Scallops in gravy or cooked in water, with pepper and ginger.
> Thanks to Doc for the indexing at medievalcookery.com that makes this so
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