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Cxxvi - tart Lavagnexe For 12 Persons

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CXXVI - Tart Lavagnexe for 12 persons. Take six hens and 6 cheeses fresh or dried and 18 eggs and 2 pounds of lard and a little saffron and a good quantity of parsley and a little of mint and a little of sage and take the hens and put to boil enough that they are cooked and then joint, and take the cheese well washed and made into a paste, and take the lard that you have well dried as much as you can, and take the eggs and put them in this mix enough that it is not too hard, nor too soft and take the saffron and temper and put it in the mix and then put everything in between two paste (two sheets of pastry) and put to cook in a frying pan and make the tart, and make the crust green of the said herbs and well fat without spices and it is good optimal and most perfect, etc.


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