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Stuffed bread Rolls


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Stuffed bread rolls. Slice out the bread roll's middle, take it out; fry some roast small birds in butter; stuff the bread roll with currants, raisins and peeled almonds, then put it back so that the bread roll looks untouched; flatten some dough, pour it onto the bread roll; warm some butter in a pan, then take out the bread roll from the dough and put it in the butter. Put some dough into the taken out part, add some butter, fry it, but keep adding butter. Once fried, grab a feather, make some sauce from wine, put sugar, black pepper, ginger and butter into it, then cook it; cut a bread's end off, pour this sauce into it, the currant will swell a bit, and the dish is ready.

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