SC - Re: 12th C Anglo Norman ravioli, "Harpestraeng"+ ftp

[allilyn@juno.com]

You could use them in your bread dough to enrich the bread.  I used up
about 2 quarts of yolks that way for a feast in which we made creme
bastarde with the whites.

Regards,


Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com