SC - brie

[Ian van Tets]

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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