How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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Grind saffron in mortar. Combine pork and
saffron in food processor (or mortar) and
grind. Then add eggs, currants, powder fort
and ¼ t salt and combine. Knead flour with
about 1 ⅛ c water, and roll it out in 3 11"x14"
pieces. Make into ravioli about 2"x2", stuffed
with the pork mixture. Put 3 quarts water, ½ t
salt in a pot, bring to a boil. Put in tartlettes,
boil about 15 minutes and remove from water.
Meanwhile grind the rest of the pork fine and
cook in broth with another ¼ t salt and poudre
douce about 15 minutes. Pour this over the
tartelettes (including the broth) and serve.
Cressee
Anglo-Norman p. 874
Take best white flour and eggs, and make
pasta dough; and in the pasta dough put fine
choice ginger and sugar. Take half of the pastry,
[which is or should be] colored with saffron, and
half [which is or should be] white, and roll it out
on a table to the thickness of your finger; then cut
into strips the size of a piece of lath; stretch it out
on a table as illustrated; then boil in water; then
take a slotted spoon and remove the cressees from
the water; then arrange them on, and cover them
with, grated cheese, add butter or oil, and serve.
2 eggs ~35 threads saffron
1 ⅓ c flour 3 ½ oz Parmesan cheese
¾-1 t ginger 1 T butter or oil
2 T sugar
Knead the eggs and the flour together,
along with the ginger and sugar until smooth;
a tiny amount of water may help. Divide the
dough in half. Grind the saffron in a mortar,
then add ½ t water to extract the color; add the
resulting liquid to half the dough and knead it
in.
Roll out each half to about ⅜" thick. Cut in
¾" strips. Interlace the strips,with the yellow
going one way, the plain the other. Use a drop
of water at each point where the strips cross to
stick them together, then roll the whole thing
slightly with a rolling pin at the end. The
result is a criss-cross fabric of strips of dough.
Cook in boiling water for about ten
minutes. Spread half the cheese on a plate,
take the cressee out of the water, drain it, put
it on the plate on top of the cheese, put the
rest of the cheese on top of the cressee, add
olive oil or butter, serve.
Using about 12 threads of saffron tastes
fine, but gives too pale a color from an
aesthetic point of view.
Using four times that much
saffron makes it look good,
but has too strong a saffron
taste unless you really like
saffron.
Ryse of Fische Daye
Curye on Inglysch p. 127
(Forme of Cury no. 129)
Blaunche almaundes & grynde hem, & drawe
hem vp wyt watur. Weshce þi ryse clene, & do
þerto sugur roche and salt: let hyt be stondyng.
Frye almaundes browne, & floriche hyt þerwyt,
or wyt sugur.
7 oz almonds 1 t salt
~4 ½ c of water 3 oz slivered almonds
2 c rice 1 T sugar on top
2 T sugar
Make 4 c of almond milk (see p. 7). Add
rice to almond milk, also sugar and salt, bring
to a boil and simmer covered 20 minutes; let
stand 25 minutes. Lightly grease frying pan
with oil and put in almonds, cook while
stirring for 5 minutes at low to moderate heat.
Sprinkle almonds and extra sugar on rice and
serve.
Frumente
Curye on Inglysch p. 98
(Forme of Cury no. 1)
To make frumente. Tak clene whete & braye
yt wel in a morter tyl þe holes gon of; seþe it til it
breste in water. Nym it vp & lat it cole. Tak good
broþ & swete mylk of kyn or of almand &
tempere it þerwith. Nym yelkys of eyren rawe &
saffroun & cast þerto; salt it; lat it nought boyle
after þe eyren been cast þerinne. Messe it forth
with venesoun or with fat motoun fresch.