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The Stewpot Recipe Gallery
Salmon with Poivre Jaunet
by
Tatiana Pavlovna Sokolova
Original Recipe
FRESH SALMON
(Le Menagier de Paris 1393)
FRESH SALMON should be smoked, and leave the backbone
in for roasting; then cut it into slices boiled in water, with wine and
salt during cooking; eat with poivre jaunet or with cameline sauce and
in pastry, whatever you like, sprinkled with spices; and if the salmon
is salted, let it be eaten with wine and sliced scallions.
Poivre Jaunet
(Le Menagier de Paris 1393)
Yellow or Sour Sauce. Take ginger, saffron, then
take toasted bread soaked in liquid from the meat (and even better is a
little cabbage-water), then boil, and when boiling add the vinegar.
Redaction
Ingredients:
1/3 - 1/2 cup bread crumbs
1 cup fish broth
2/3 cup white wine vinegar
1 tsp ground ginger
1/4 tsp saffron threads
Preparation Steps
Toast bread, and grind into crumbs. Soak bread crumbs in
the stock. When it is soft, mash it thoroughly, add spices, and bring to
a boil. When it boils, add vinegar, and simmer until thickened. Add
salt if desired.
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