To make monstachole
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 monstachole". [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 monstachole. Take a pound of peeled almonds & grind, pound & a half of white flour, four ounces of cinnamon, half an ounce of nutmeg, a quarter ounce of powdered cloves of gillyflowers, ten grains of musk, two pounds of sifted white sugar, six egg yolks, two ounces of butter, make paste with a little rose water, that the paste will be a little closed, then form your monstacholes therein in the shape of bowls some large & some small that you will have them, & put them on wafers & on paper, & cook them in an oven not too 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]

[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]

nuts
flour
cinnamon
nutmeg
cloves
gillyflowers
grains_of_paradise
musk
sugar
eggs
yolks
butter
pastry
roses
wafers


[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:72>. Accessed on October 19, 2019, 10:56 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact