Luce wafers - a delicate fish cake medieval
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Luce or salmon or flounder \"Stomachs\" or fresh fish fillets, cut small (1/2 lb) |
| 1 | cup | Or more Beef broth |
| ½ | cup | Grated Cheddar cheese |
| ½ | cup | All-purpose flour |
| ½ | teaspoon | Brown sugar |
| ¼ | teaspoon | Salt |
| Fresh dill or parsley; | ||
| ½ | teaspoon | Powdered ginger |
| 3 | eaches | Egg whites |
| 3 | eaches | Egg yolks |
| 1 | each | Whole egg |
| 1 | teaspoon | Milk |
| 2 | tablespoons | Oil; for frying |
| 2 | tablespoons | Butter; for frying chopped |
Directions
GARNISH
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 Submitted By JEFF PRUETT On 05-16-95