Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells that are stuffed with raw eggs with crayfish and mushrooms and heated until the stuffing has congealed. When the eggs have been peeled and placed on a dish, they will be a very attractive side…
crayfish
The crayfish used in medieval recipes would have been European crayfish, Astacus astacus. But, sad to say, the European crayfish is now endangered, and a protected species. Not only pollution of its habitat threatens the crustacean, but also the invasion of exotic species like the North American crayfish (Orconectes limosus), the Danube or Galician crayfish (Astacus leptodactylus) and the red swamp crayfish (Procambarus clarkii). The picture shows European crayfish on the left, and red crayfish on the right.
Fumet of lobster, crayfrish or shrimp
Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the carapaces, shells, claws and head of lobster, crayfish or shrimp. So, don’t you throw these away! There are some links in the recipe to the tips & tricks of broth making with descriptions of how to strain,…
Medieval blancmange with fish
Straight to the recipe Dainty and delicate This recipe, the oldest redaction of which is dating from the end of the fourteenth century, is a typical dish for a fish day, or even Lent. Many people think of a medieval meal as a table laden with meat and fowl, but the truth is that on…