To make parmesan Capilotade
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by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make parmesan Capilotade". [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 parmesan Capilotade. Take pieces of cold roast, & cut into pieces, and put to boil with good fat broth, then take toasted white bread slices, put four or five on a plate, then take three or four pieces: put on the toasted bread some parmesan, cinnamon thereon, & make to in this way three times, then cast broth thereon & make them stew a quarter hour, & put again parmesan & cinnamon thereon, & serve it all hot.

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]

To make sweet Capilotade. Take cold roast, capon, coney, or other kinds of fatty roasts, cut into pieces two or three fingers, & put to boil with wine, butter, oranges in little pieces, & candied quince also in little pieces, currants, nutmeg, & cinnamon, & sugar, when well boiled together make covers of paste as big around as a trencher, & fry in butter, then take the covers, put them on a plate, then put the meat two or three pieces with the pieces of quince & orange: then put together another cover of paste that is fried, & meat with quince thereon until four layers & cast the broth thereon, & put them with the plate into the oven, make them boil three or four boilings, that the plate will be covered, then put sugar & cinnamon thereon, & serve so. [Ouverture de Cuisine]

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


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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