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To Make tomaselle Of liver


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

To make Tomaselle of liver. Take a veal liver cut into slices, & make it well boiled a paternoster: then chop it very finely: then put therein an onion chopped & fried in butter, a little nutmeg, pepper & cinnamon, a handful of fat cheese, four egg yolks, & mix well all together: then take with a sieve this liver, have beaten egg yolks with a little wheat flour that it will be like a little bater, & put the liver therein, that it will be moistened on both sides, & put it to fry in butter, & serve nine or ten to a plate, with cinnamon thereon.

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