Playce Ysod - Poached Plaice With Mustard Sauce Medieval Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Fresh whole plaice or cod, about 3 pounds
3 cup: Water,
1/2 cup: Chopped parsley,
1/2 tsp: Salt,
1/2 cup: Ale,
SAUCE
1 cup: Spicy mustard,
4 tbsp: Ale,
1/2 tsp: Salt,
1/2 cup: White bread crumbs,
OPTIONAL
1/4 cup: Oil or clarified butter for frying instead of boiling,
Directions:
Boil water, parsley, salt, and ale.
Poach plaice in that broth for 12 to 15 minutes, until it nearly
flakes.
Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce.
Briefly heat to a simmer.
Serve fish with warm mustard sauce poured on.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Source from luhu.jp
Poach plaice in that broth for 12 to 15 minutes, until it nearly
flakes.
Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce.
Briefly heat to a simmer.
Serve fish with warm mustard sauce poured on.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Source from luhu.jp