Subject: SC - OT kitty training

[LYN M PARKINSON]

Having just sent the last post on carrot pie, I now procede to make a
liar of myself.  Gillian Riley's _Renaissance Recipes_ has a painting of
an orange carrot that looks very much like ours; p. 58, "this is one of
the hundreds of watercolors of plants commisioned by the naturalist
Ulisse Aldrovandi in the sixteenth century, now preserved in the
University Library, Bologna,"


deLaVarenne, p. 97, Falconwood Reprint, has a Tourte of pompkin.  Boile
it with good milk, passe it through a straining panne very thicke, and
mixe it with sugar, butter, a little salt; and if you eill a few stamped
amonds; let all be very thinne, put it in your sheet of paste, bake it;
after it is baked, besprinkle it with sugar and serve.


On the same page, Tourte of fanchipane has our filo pastry:  Take the
fairest flowre you can get, and allay it with whites of eggs, presently
take the twelfth part of your paste, and spread it until you may see
through it; butter your plate, or tourte panne, spread this first sheet,
dress it up, butter it at the top, and
doe the same to the number of six, then put what creame you will, and
make the top as the bottome to the number of six sheets; bake your tourte
leasurely; after it is baked, besprinkle it with water of flowers, sugar
it well and serve.
You must have a care to worke up your paste as soon as it is made,
because it drieth up sooner then you are aware, and when it is dry, it is
unusefull, because your sheets must be as thinne as cobwebs, therefore
you must choose a moist place.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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