[Sca-cooks] Fried Cheese Sticks (Pipesfarces)

[Daniel Myers]

As requested.  Note that the batter for "small crepes" is a somewhat
thick batter of eggs and flour.

This recipe is now also online at
http://www.medievalcookery.com/recipes/pipesfarces.html


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Pipesfarces
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Et qui veult faire des Pipesfarces, convient avoir de bon frommage de
gain par grosses lesches comme le doy, et les enveloper en la paste des
petites crespes et puis les boutter en son sain chault; et les gardez
d'ardoir; et quant ilz sont seiches et jaunettes les drecier, et les
crespes avec.

Translation: If you wish to make Stuffed Tubes (Pipesfarces), you should
have good rich cheese in slices thick as a finger, and coat them in the
batter of the Small Crepes, then drop them into hot grease, and keep
them from burning. When they are dry and yellowish, set them out and the
Crepes with them.

Source: The Viandier of Taillevent, Terence Scully, (trans.), University
of Ottawa Press. ISBN: 0-7766-0174-1

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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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