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Rissoles


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

51. Again, rissoles: and to give understanding to him who will make them, according to the quantity of them which he will make let him take a quantity of fresh pork and cut up into fair and clean pieces and put to cook, and salt therein; and when his meat is cooked let him draw it out onto fair and clean tables and remove the skin and all the bones, and then chop it very small. And arrange that you have figs, prunes, dates, pine nuts, and candied raisins; remove the stems from the raisins, and the shells from the pine nuts, and all other things which are not clean; and then wash all this very well one or two or three times in good white wine and then put them to drain on fair and clean boards; and then cut the figs and prunes and dates all into small dice and mix them with your filling. And then arrange that you have the best cheese which can be made, and then take a great quantity of parsley which should have the leaves taken off the stems, and wash it very well and chop it very well in with your cheese; and then mix this very well with your filling, and eggs also; and take your spices: white ginger, grains of paradise - and not too much, saffron, and a great deal of sugar according to the quantity which you are making. And then deliver your filling to your pastry-cook, and let him be prepared to make his fair leaves of pastry to make gold-colored crusts(?); and when they are made, let him bring them to you and you should have fair white pork lard to fry them; and when they are fried, you should have gold leaf: for each gold-colored crust(?) which there is, have one little leaf of gold to put on top. And when this comes to the sideboard arrange them on fair serving dishes and then throw sugar on top.

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