SC - Anglo-Saxon Food-good book?

[Stefan li Rous]

Brangwayna gave us her redaction for the 13th century Anglo-Norman
ravioli:
> Modern version by Duncan McBain, Angus Campbell, Brangwayna Morgan
> 
> For 25 ravioli:
> 4 cups flour
> 1/2 cup sugar
> 1 1/2 cup water
> 
> Mix together for pasta dough.
> 
> Filling:
> 1/2 lb ricotta 
> 1/4 lb butter
> 1 shallot, finely chopped
> 1/8 tsp ground sage
> “flowers” of 5 sprigs of parsley, finely chopped
> 
> Mix filling ingredients together, drop into cut wrappers and seal, then drop 
> individually into boiling water for about 5 minutes.  When the dough is sealed, drain, lay on bed of grated mozzarella, top with more mozzarella, and reheat in oven to melt cheese.
> 
> It was quite wonderful. with a subtle, rich flavor.

Sounds interesting. Thank you for your redaction. The original recipe was
in my pasta-msg file, but I don't think I had a modern redaction.

But what is this last ingredient? Parsley flowers? Where would you get
this? Or is this some other kind of flowers combined with chopped parsley?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****