[Sca-cooks] Preseindel
Sharon Palmer
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
quickly.
I've been told there is also a recipe in Rontzier.
Ranvaig
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