Saturday, April 26, 2014
Sixteenth Century Crespe
I made these last night for our annual history bash for graduating seniors. In fact everything I made came from the Livre fort excellent de cuysine, which I translated with Tim Tomasik, and just arrived in print the other day. I also made a frumenty (cooked wheat berries), a hochepot of chicken, prunes, dates, currants and spices, a magnificent sole pie which seems to have been the hit, a slowly braised rabbit cooked in a clay pipkin, which I thought was fabulous, and a spinach dariole which fascinatingly was made with cooked spinach, bread crumbs, egg yolks (no whites) and rosewater.Once again it all proves my theory that you must trust historic cookbooks and not mess with them. Actually if it weren't such a big crowd I would have cooked it all in the hearth. But I DID get to use my new oven!!
Here's the book: http://www.amazon.com/The-Most-Excellent-Book-Cookery/dp/190301896X/ref=sr_1_1?ie=UTF8&qid=1398526119&sr=8-1&keywords=Livre+fort+excellent+de+cuysine