French Recipies

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Bouliture de grosse chair

Gross Meats, such as Beef, Pork and Mutton, Boiled. Cooked in salted water and eaten as follows: beef, in summer, with
green Garlic Sauce, in winter, with white Garlic Sauce; pork and mutton also, if fresh, with a good Green Sauce of parsley,
sage and hyssop made without wine; and if salted, with mustard.

Beef
Water
salt

Directions:

1. Put tsp of salt in pot of water.
2. Put piece of beef in, cook for a couple of hours.
3. Serve with green Garlic Sauce.

Pies of Herbs, Cheese and Eggs

Take parsley, mint, chard, spinach, lettuce, marjoram, basil and wild thyme, and grind everything together in a mortar, moisten with pure water and squeeze out the juice; break a large number of eggs into the juice and add powdered ginger, cinamon and long pepper, a good quality cheese, grated, and salt; beat everything together.
Then make very thin pastry to put in your dish, of the size of your dish, and then line your dish with it; coat the inside of the dish with pork fat, then put in your pastry, put your dish on the coals and again coat the inside of the pastry with porkfat; when it has melted, put your filling in your pastry and cover it with the other dish and put fire on top as well as underneath and let your pie dry out a little; uncover the top of the dish and put five egg yolks and fine spice powder carefully over your pie; then replace the dish as it was before and let it gradually cook in a low coal fire; check often to see that it is not overcooking. Put sugar over the top when serving it.

• 1/2 cup fresh parsley
• 1 Tbsp mint
• 1/4 lb chard
• 1/4 lb spinach
• 1/4 lb lettuce
• 1 Tsp marjoram
• 1 Tsp basil
• 1 Tsp wild thyme
• 1/8 C water
• 5 eggs - whole raw
• sugar over top of pie when finished 9" pie crust
• fine spice powder
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp long pepper
• 2/5 lb each cheddar & mozz cheese - grated
• 1/2 tsp salt
• pork fat for lining of pie dish
• 5 egg yolks

Directions:

1. Chop or grate greens with spices and eggs and mix filling in a bowl. Make pie crust and bake at 400deg. for about
   10 minutes. Put filling in crust and bake about 20 minutes at 350deg. . Pull out of oven and add the "fine spice" mixture in the second column with 5 egg yolks and finish baking. About another 20 minutes.

Almond-Milk Flans

Depending on the number of flans you will be making, get that quantity of almonds, have them skinned neatly and have them well ground; get very good clean water and let him strain his almond milk into a bucket or a two-handled pot which is good and /55r/ clean in an amount appropriate for the flans he is to make. Then get good starch, wash it in good fresh water and put it in a fine bucket when it is washed; then take your almond milk and pour it in to soak the starch, and add in a little saffron to give it color; then strain that through a good bolting cloth into a good clean bucket, and put in a little salt and a great deal of sugar. When this is done, call your pastry cook for the pie shells to be made, and have him put them in
the oven for a little while to become firm. Then the pastry cook should have a good spoon of either wood or iron attached to a good stout stick to fill the shells of the flans in the oven.

• 2 C almond milk
• 1/4 C starch - rice flour
• pinch saffron
• pinch salt
• 1 C sugar

pastry shells

directions:

1. Take almond milk, add starch to it.
2. Add saffron to mixture.
3. Strain this, and add salt, and sugar.
4. Mix well. Put mixture in baked shells and finish baking.

Mushroom Pastries

Mushrooms of one night are the best, and are small and red inside, closed above; and they should be peeled, then wash in hot water and parboil; if you wish to put them in pastry add oil, cheese, and powdered spices.

• 1 lb mushrooms
• 9 oz cheese (parmesan)
• 1 T olive oil
• Pie pastry.
• Fine Powder of Spices

Take an ounce and a drachm of white ginger, a quarter-ounce of hand-picked cinnamon, half a quarter-ounce each of grains
and cloves, and a quarter-ounce of rock sugar, and grind to powder.

spice powder:

• 1 tsp ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp grains of paradise
• 1/4 tsp sugar

Directions:

1. Slice mushrooms and parboil (put into boiling water and cook two minutes); drain. Grate or chop cheese. Grind
   grains of paradise and mix up spices. Mix mushrooms,
2. 2/3 of cheese, spices and oil. Put mixture into crust, put remaining cheese over. Makes scant 9" pie. Bake about
   20-25 minutes at 350deg. .

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