Search Results

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

FLANS IN LENT. Kill and skin eels: then cook them in water so hot that you can remove the flesh without the rest, and leave on both the head and the tail, and only take the flesh; and grind up saffron in the mortar, then grind over it the eel's flesh, soak in white wine, and with this make your flans; and sprinkle sugar over it.

Item, flans have the taste of cheese when you make them with the soft roes of loach, or carp, ground almonds or starch, and saffron soaked in wine and lots of sugar on top.

Item, can be made with the flesh of tench, loach, carp, with starch, saffron, soaked in white wine and sugar on top.

Other versions of this recipe:

Flans of Almond Milk (Du fait de cuisine)

Flawnes for Lentyn (Thomas Awkbarow's Recipes (MS Harley 5401))

For To Make Flownys In Lente (Forme of Cury)

Recipes with similar titles:

Flownys in lente (MS Douce 257)