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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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