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Salmon with Poivre Jaunet
Tatiana Pavlovna Sokolova

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Original Recipe


(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. 



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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