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Receta Braised Fish England, 15th Century
by Global Cookbook

Braised Fish England, 15th Century
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Ingredientes

  • 2 x Trout
  • 1/2 c. White wine
  • 1 Tbsp. Verjuice
  • 1/4 tsp Ginger
  • 1/4 tsp Galingale (opt'l)

Direcciones

  1. "Brasele" Grill the fish till brown, then simmer in a chafing dish with the verjuice and the other ingredients till the fish flakes easily and is cooked. Put the fish on a hot serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
  2. No original text provided.
  3. Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of