Of another sort
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 "Of another sort". [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:

Of another sort. Take the white bread dough of a baker, that the dough has risen, & make the dough long, that it is not more thick than half a little finger, & longer than a hand, & grease it well with melted butter, & dust it with powdered sugar, & roll the dough the one against the other, & cut this dough the length of two fingers, & flatten the dough with your hand, & put it on a greased paper, & sugar on top, & put it to cook into the oven, when cooked, sprinkle with sugar & cinnamon on top, serve in three or four to a plate.



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]

Another sort. Take the same chopped fish, & put two egg yolks in before the fish is fried, & make this fish into small pellets like in stews, & put to stew with a little water & wine, & butter, some mint, & marjoram, & serve as seven or eight on a plate. [Ouverture de Cuisine]

Another sort. Take an udder of beef that has been well cooked, & chop it well small with four ounces of grease: then take three ounces of parmesan, half an ounce of cinnamon, a little pepper, & two ounces of currants that have been boiled, then make little long raviolis the length of three fingers & no thicker than a finger, & turn there like a ring, & wet them at the ends with beaten egg, finally make them hold together, then put them to boil like ravioli, & serve them with boiled capon or a piece of boiled mutton, & put thereon with fat broth, & a little cinnamon thereon, & serve so. [Ouverture de Cuisine]

Another sort. Put to boil beef marrow, a little grated white bread, when on the fire a little quarter hour, put therein sugar & cinnamon, six egg yolks, beaten with wine that is in the plate, & mix it with the drippings, & serve so. [Ouverture de Cuisine]

[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]

bread


[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:20>. Accessed on November 22, 2017, 7:57 am.




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