SC - brie

[D. Clay-Disparti]

Thank you very much...

Dee/Isabella

Ian van Tets wrote:

> Dee, if you liked baked brie, I wonder if you would like losyns?
>
> Fomre of Cury #88:
> Take good broth and do it in an erthen pot.  Take flour of payndemayn
> and make therof past with water, and make therof thynne foyles as
> paper with a roller, drye it harde and seeth it in broth.  Take
> cheese ruayn grated and lay it in disshes with powdour douce, and lay
> theron loseyns isode as hoole as thou myght, and above powdour and
> chese;  and so twyse or thryse, and serue it forth.
>
> I got this out of Maggie Black's book too (this was the first one
> that made me think all might not be well with her redactions).  She
> states at the front of one of her other books that cheese ruayn
> (rewain, etc.) is brie (substantiation, anyone??) but somehow ignores
> that for this recipe.  Doubtless if you don't have your own pet
> recipe for powder douce dozens of people on the list will oblige.
>
> Cairistiona
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