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128. Venetian Xinxanella

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

128. Venetian Xinxanella. Take fat cheese, and grate a good handful of it, and grated bread from a small loaf of three blancas, and three maravedis of fine spice, and one maravedi of saffron, and eight eggs, and let all be well-mixed, and kneaded all together; and when all is well-mashed, take the cheese grater turned back to front, and put this paste on it; and when the broth is boiling vigorously and is fatty you must make this paste pass through the holes of the grater above the pot in such a manner that what passes through goes into the pot; and when everything has been passed through, let it cook like fideos or like morteruelo; and when it is cooked, prepare dishes. But let it be thin, mixed with a little of the broth, so that it is not as thick as fideos. However, let the broth be fatty, and if it is fatty beef broth, it will be a very good dish, amongst the best in the world; and with the quantities mentioned above you can make about eight dishes.


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