To make Agnoilen
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make Agnoilen". [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:

To make Agnoilen. Make paste with cream & butter, & put to boil together, then cast flour therein, that is on the fire, then take four eggs, & beat them well in the past before the fire until they are well done, then take another two or three eggs, & beat them well like the others: then take a good handful of grated parmesan, & mix with the paste, & make long rolls as thick as your thumb, then cut into little pieces like little acorns, & put to boil in fat broth, & put them on a plate in twenties, & put thereon parmesan & cinnamon like raviolis.



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]


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

pastry
cream
butter
flour
eggs
cheese
nuts
broth
cinnamon


[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]


Procedure
[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]


Bibliography

[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:100>. Accessed on October 23, 2019, 4:07 am.




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