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To Make badraye tarts

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

To make badraye tarts. Take barbanoise or fried cream a sopine, then take three ounces of good fat cheese, trim well small, then take a handful of chervil well chopped, & fry in butter, & mix all together, & make the short paste to make the tart, & put it to cook well, sugar & cinnamon thereon, & note that it needs a cover on top to trim as you please.


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