XXIII To make fine little pastries of lobster
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Due Libri di Cucina - Libro B (Italy, 15th c. - Rebecca Friedman, trans.), entitled "XXIII To make fine little pastries of lobster". [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:

XXIII To make fine little pastries of lobster. If you want to make fine little pastries of lobster, take the lobster and boil it, and then draw out the flesh and grind the half and and with it marjoram, and fry the other half, and with that which one grinds one puts shelled pine nuts and fresh almonds, if one can find them, and grind these things all together, and put in very fine spices and put in saffron ground well, and let it be a little, and then put in the baking pans all these things, in which you honestly do not have a crust, because the two crusts would dry it too much, and mix the things that are fried and shelled whole pine nuts and, almonds unmixed and fresh and clean, if you can get them, and if not, one should take some nuts, and of one one should make three with a knife, and these pastries should be small, and it is good.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:21>. Accessed on April 16, 2021, 10:08 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact