11. Imperial Dish
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "11. Imperial Dish". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

11. Imperial Dish. For half a dozen dishes, take a half azumbre of milk and a half pound of ground and sifted rice and half a dozen eggs (only the yolks); and set the milk and the rice flour to cook in a saucepan; and stir it constantly in one direction until it is well-beaten–away from the fire–and dissolved; and this is before it is set to cook on the fire, and then cast the half pound of sugar into it and put it to cook on the fire upon the coals, keeping it away from the flames so that the smoke doesn't reach it; and when it becomes thickened, take it off the fire; and take the well-beaten egg yolks, and cast a spoonful of milk into them; and blend them well and cast them into the food, casting them in little by little and stirring it constantly in one direction; and return it to the coals that it may properly finish thickening; and when this is done, take it off the fire and leave it aside to rest; and if you wish to eat it, dish it out immediately; and cast sugar and cinnamon on the dishes.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:11>. Accessed on February 20, 2020, 1:43 am.

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