1 c Luce or salmon or flounder 1/2 ts Powdered ginger
-“Stomachs” or fresh fish 3 ea Egg whites
-fillets, cut small (1/2 lb) 3 ea Egg yolks
1 c Or more Beef broth 1 ea Whole egg
1/2 c Grated Cheddar cheese 1 ts Milk
1/2 c All-purpose flour 2 tb Oil; for frying
1/2 ts Brown sugar 2 tb Butter; for frying
1/4 ts Salt
GARNISH
Fresh dill or parsley; -chopped
In large, heavy frying pan or skillet gently poach fish in enough
beef broth to cover, until just done, about 7 minutes.
Drain fish or fish stomachs, discarding broth. Gently flake with a
fork or cut into small slivers. (If using fillets, be sure to
eliminate all bones.) Combine grated cheese, flour, sugar, salt, and
ginger.
Combine fish with dry mixture.
Beat egg whites until light and frothy.
Carefully fold into fish-and-cheese mixture.
Slowly heat oil and butter in heavy skillet.
Beat the yolks, whole egg, and milk.
Wetting hands in egg, form thin fish wafers or patties. Immediately
saute in skillet, turning once, until golden brown.
Drain on paper towels and serve warm. Garnish wafers with chopped
fresh parsley or dill.
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
Yields
4 servings