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To Make veal tarts With cream


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

To make veal tarts with cream. Take twelve ounces of veal, & do it to cook, then take a half pound of beef fat, & chop all together, beat three raw eggs, four ounces sugar, half an ounce of cinnamon, a nutmeg, a little salt, half a sopine of cream, mix well all together, & make your tart as you please.

autodoc





Links to modern interpretations:


Medieval Cookery  

Veal Tart with Cream
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/vealtart.html






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