To make Tomaselle of liver
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make Tomaselle of liver". [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 Tomaselle of liver. Take a veal liver cut into slices, & make it well boiled a paternoster: then chop it very finely: then put therein an onion chopped & fried in butter, a little nutmeg, pepper & cinnamon, a handful of fat cheese, four egg yolks, & mix well all together: then take with a sieve this liver, have beaten egg yolks with a little wheat flour that it will be like a little bater, & put the liver therein, that it will be moistened on both sides, & put it to fry in butter, & serve nine or ten to a plate, with cinnamon thereon.

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 "Ouverture de Cuisine". Medieval Cookery.
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