138. Fritter of blancmange
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 "138. Fritter of blancmange". [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:

138. Fritter of blancmange. You will take a little flour which is very well sifted, and knead it with two eggs; and with a little bit of cow's butter, and white wine, and knead it very well; and then take a little stick for making leaf-pastry , and make some tartlets; and then take the blancmange , and cast it on top of the tartlets in the middle, and make it in such a manner that it is covered; and then set a frying pan to heat with lard which is very hot, and then cast in the tartlets.

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:138>. Accessed on July 12, 2020, 11:07 pm.

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