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To Make Florentines.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make Florentines. Take Vele and some of the Kidney of the Loyne, or colde Veale roasted, colde capon or Phesant, which of them you wil, and mince it very small with sweet suet, put unto it two or three yolks of Egs, being hard sod, Corance and dates small shred, season it with a little sinamon and ginger, a very little cloves and mace, with a little Salte and sugar, a little Time being finely shred. Make your paste fine with butter & yolkes of Egs and Sugar, role it very thin and so lay it in a platter with butter underneath: and so cut your cover and lay it upon it.

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