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16-18
medium-sized pastriesEasy
By Anne Willan
Published 1977
The continuous refinement of French cooking during the eighteenth century is clearly seen by comparing this recipe from Soupers de la cour with La Varenne’s eel pâté, written a hundred years earlier. An écu was a French coin.
Chop the flesh of whatever fish you like and mix it with dried breadcrumbs, cream, salt, pepper, nutmeg, shallots, parsley, chopped spring onion, two egg yolks and a piece of good butter; pound all together.