[Sca-cooks] A little recipe help

[James of the Vayle]

  Hello all,

    I am cooking a feast this coming weekend and have one issue left
unresolved.  I will be making the following recipe, and was curious as to
where I should put the cheese.  Inside the dough? layered with the dough?  I
have made a hard cheese which holds up well to frying and will be using a
'well-leavened' dough.  Any help is appreciated.  The recipe follows:
Taken from the Libre del Coch translated by Lady Brighid ni Chiarain.

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129. SECTIONS OR SLICES OF NEW CHEESE WHICH ARE FRITTERS OR

PANCAKES
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*REBANADAS O TAJADAS DE QUESO FRESCO QUE ES FRUTA DE SARTEN*

Take new cheese, and make slices as thick as your finger; and take dough
which is well-leavened and is from good flour, and let it be kneaded very
thin and take some egg yolks, and mix them well with the dough, and the
slices of cheese above and below, and then put them to fry in a pan with
very good lard, and turn it promptly so that it cannot burn. But if you cook
it with grease, like fritters, it will be much better. And when they are
cooked, cast sugar on top of them, and eat them hot, because this dish is
worthless in any other manner.