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To Make Flans Or tarts In Lent

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

To make flans or tarts in Lent. Take tench, large pike, carp, almonds and some saffron (for colouring it a bit), crush everything together, steep it in white wine, and fill your flans and tarts. When they are cooked put some sugar on top.


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