To make a mushroom tart
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 a mushroom tart". [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 a mushroom tart. Take mushrooms that have been well cooked, & chop them like tripe, & fry them in butter, then take four ounces of grated cheese, a small handful of mint, & marjoram, finely chopped together, & make the tart, & cast again melted butter thereon.



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]

XCVIII - Tart of mushrooms good and most perfect. If you want to make tarts of fungi middling, take the mushrooms whole peeled and well washed, make morsels large and squeeze out all the water and take salted lard melted and strained and but to fry with the mushrooms and enough water that they don't burn (scorch) and when they are just cooked, pull them out in a basin and mix with them a quantity of cheese and of eggs and put this batter in a testo (covered pan) with a crust very thin that is very strong but must be thin and yellow and powder with spices and enough of mushrooms and little of eggs and make it cook wells. [Libro di cucina / Libro per cuoco]

[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]

mushrooms
tarts
tripe
butter
cheese
mint
marjoram


[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:51>. Accessed on February 26, 2020, 2:51 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:98>. Accessed on February 26, 2020, 2:51 pm.




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