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7 janvier 2021
- doi: 10.4000/books.momeditions.10134
- isbn: 9782356680709
- eisbn: 9782356681737
https://creativecommons.org/licenses/by-nc-nd/4.0/ , info:eu-repo/semantics/openAccess
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archéologie archéométrie histoire alimentation pratiques alimentaires gastronomie période médiévale croisades Empire ottoman céramique archaeology archaeometry history food foodways gastronomy Eastern Mediterranean medieval period Byzantine period Crusader period Ottoman period pottery Eustathios of Thessaloniki Archaeology SOC003000 HDCiter ce document
Sally Grainger, « Recipe », MOM Éditions, ID : 10.4000/books.momeditions.10134
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The bouillon 1 litre good rich fish stock (made with fish bones, vegetables, and crustacean shells such as prawns or lobster) 150 g local white fish meat 200 g mixed vegetables (celery, onion, fennel, parsley stalks) 30 g garlic chopped roughly 60 g fresh ginger chopped roughly One good handful pepper corns One 6 cm cinnamon stick 2 egg whites Saffron for colour and flavour Red Boat fish sauce to taste Place the vegetables, fish meat, ginger and garlic in food processor and process to a fine ...