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To Make agnoilen


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make Agnoilen. Make paste with cream & butter, & put to boil together, then cast flour therein, that is on the fire, then take four eggs, & beat them well in the past before the fire until they are well done, then take another two or three eggs, & beat them well like the others: then take a good handful of grated parmesan, & mix with the paste, & make long rolls as thick as your thumb, then cut into little pieces like little acorns, & put to boil in fat broth, & put them on a plate in twenties, & put thereon parmesan & cinnamon like raviolis.

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