ranvaig at columbus.rr.com
Wed Mar 16 12:45:40 PDT 2011
I've been looking at Rumpolt's recipes for Preseindel/ Priseindel (he
spells it both ways), and Katherine suggested that it sounded
Italianish. Does that ring a bell with anyone that knows the Italian
recipes better than I do?
The dish is strips of meat, pounded thin, marinated in vinegar or
verjuice, taken from the marinade, fried in butter, then the
marinade, a little broth, spices and herbs are added and cooked
I've been told there is also a recipe in Rontzier.
More information about the Sca-cooks