cuskynoles (was Re: SC - Regional cooking)

[david friedman]

>As for me, it's those durned cuskynoles that I'm losing sleep over!
>
>Adamantius

The only recipe in the entire medieval corpus that comes with an
illustration, and he's still not happy with it.

The relevant part of my interpretation (from the Miscellany) is:

Roll out as two 12"x15" sheets. Cut each sheet into 10 6"x3" pieces. Spread
1 T of filling on one piece and put another piece over it, making a
sandwich of dough, filling, dough. Using the back of a thick knife, press
the edges together to seal them, then press along the lines shown in the
figure, giving a 6"x3" "cake" made up of fifteen miniature fruit filled
ravioli, joined at their edges. Boil about 4 minutes, then broil at a
medium distance from the burner about 4 minutes a side, watching to be sure
they do not burn.

That is at least consistent with the picture.




David/Cariadoc
http://www.best.com/~ddfr/