Sallet for fish daies: Difference between revisions
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==Redaction== |
==Redaction== |
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===Ingredients=== |
===Ingredients=== |
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* |
*[[carrot]]s, peeled and minced or shredded |
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*small |
*small [[shrimp]]s, cooked and peeled |
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*one part oil |
*one part [[oil]] |
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*one part vinegar |
*one part [[vinegar]] |
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===Method=== |
===Method=== |
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Arrange the carrots nicely on a plate, in the shape of a fleur-de-lys. Arrange the shrimps on the carrot and dress with oil and vinegar. |
Arrange the carrots nicely on a plate, in the shape of a [[fleur-de-lys]]. Arrange the shrimps on the carrot and dress with oil and vinegar. |
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==See Also== |
==See Also== |
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Latest revision as of 08:53, 16 July 2007
Original Source
Carret rootes being minced, and then made in the dish after the proportion of a Flowerdeluce. Then picke Shrimps and lay upon it with oyle and vinegar.
The Good Huswifes Jewell, Thomas Dawson, 1596
Redaction
Ingredients
- carrots, peeled and minced or shredded
- small shrimps, cooked and peeled
- one part oil
- one part vinegar
Method
Arrange the carrots nicely on a plate, in the shape of a fleur-de-lys. Arrange the shrimps on the carrot and dress with oil and vinegar.
