A great cake recipe for any occasion:
Bring fish stock to a boil with two-thirds of the white wine. Soak the rolls and gingerbread in the remaining wine, crumble in a hand mixer and add to the gravy form. Strain the broth through a very fine sieve, put it back on the fire and season it with the spices. Rinse the fish fillet, cut into cubes, season very lightly with salt and cook in the soup on a low heat for ten to fifteen minutes.
Serve with white bread.
Original recipe:
The recipe comes from a cookbook of the Tegernsee monastery and, unusually, includes quantities. These refer to 40 people, a number that probably corresponded to the size of the convent at the time the cookbook was recorded.
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