XIX. Fish Dinner for Lent

Source: Le Ménagier de Paris, (France, 1393)

First Service and Platter:

Cooked apples

Roasted Provence figs with laurel leaves

Cress and sorrel with vinegar

Strained peas

Salted eels

White herring

Sauce over a grill of saltwater and freshwater fish

Second Service:

Carp

Loach

Sole

Mullet

Salmon

Eels



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