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Xxiii To Make Fine Little pastries Of lobster

This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

XXIII To make fine little pastries of lobster. If you want to make fine little pastries of lobster, take the lobster and boil it, and then draw out the flesh and grind the half and and with it marjoram, and fry the other half, and with that which one grinds one puts shelled pine nuts and fresh almonds, if one can find them, and grind these things all together, and put in very fine spices and put in saffron ground well, and let it be a little, and then put in the baking pans all these things, in which you honestly do not have a crust, because the two crusts would dry it too much, and mix the things that are fried and shelled whole pine nuts and, almonds unmixed and fresh and clean, if you can get them, and if not, one should take some nuts, and of one one should make three with a knife, and these pastries should be small, and it is good.


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