SC - Re: 12th C Anglo Norman ravioli

[Christina Nevin]

	Hauviette wrote
	<< Well, I know there's a 12th century Anglo-Norman recipe which is
cheese 
	 ravioli with shallots.  Quite tasty.  There's also the cuskynoles,
but >>
	Would you be so kind as to post the source and possibly the original
recipe.<snip> 

The source is:
HIEATT, Constance B. & JONES, Robin F. 
"Two Anglo-Norman Culinary Collections Edited from British Library
Manuscripts Additional 32085 and Royal 12.C.xii" 
Speculum Issue 61/4 1986

And the recipe translation is:
"8. Ravioli. Here is another kind of dish, which is called ravioli. Take
fine flour and sugar and make pasta dough; take good cheese and butter and
cream them together; then take parsley, sage and shallots, chop them finely,
and put them in a filling [i.e. the cheese and butter]; put the boiled
ravioli on a bed of grated cheese and cover them with more grated cheese,
and then reheat them (?).
Notes: 
8.1. Ravieles, ravioli filled with cheese, butter and herbs
8.4. The directions are incomplete; the dough is to be rolled out and cut
into suitable pieces, which will then be stuffed with the mixture. The
resulting ravieles are probably to be boiled first, and the cheese "above
and below" added thereafter."

Al Servizio Vostro, e del Sogno
Lucretzia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove 
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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