[Sca-cooks] Fyssche with Cryspes

[Robin Carroll-Mann]

On Thu, Apr 1, 2010 at 1:30 AM,  <edoard at medievalcookery.com> wrote:
>
> Just posted a new 15th century English fish recipe - it has some
> features that are a bit odd for that time period.  Any one seen anything
> else like it?

Of course!  The famous hotte dyssche, known in France as "poisson
d'avril".  I understand it's especially popular in Northshield.

Brighid ni Chiarain