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[14]
To make a sauce for [conger] eels. [15] Take eels and take the skins off.
Then cut [16] them into nice pieces and fry onion with parsley. [17] Then
stew them with your eel in the same [18] pot. Then you shall take toasted
bread which you shall lay [19] to soften in puree of peas. Then pass it
through a [20] strainer. When it has been put through you shall put it in
a [21] pot and put into it these spices: ginger, cinnamon and [enough]
saffron [22] to give it a good colour and mix it with verjuice. |
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