[Sca-cooks] Creusois? Anyone know anything about it?

Daniel Myers dmyers at medievalcookery.com
Thu Sep 15 07:35:33 PDT 2011


> -------- Original Message --------
> From: Lee Sebastiani <valeriavictrix at mac.com>
> Date: Wed, September 14, 2011 10:36 pm
> 
> http://www.nytimes.com/2011/09/14/dining/a-french-feast-from-a-political-pot.html?hpw


Given that the word "creusois" is similar to many words in Cotrgave's
1611 dictionary that mean things like "pot" or "bowl", and from the
similarity of the basic ingredients, I suspect it's related to
monstachole (see recipe below).

To make monstachole. Take a pound of peeled almonds & grind, pound & a
half of white flour, four ounces of cinnamon, half an ounce of nutmeg, a
quarter ounce of powdered cloves of gillyflowers, ten grains of musk,
two pounds of sifted white sugar, six egg yolks, two ounces of butter,
make paste with a little rose water, that the paste will be a little
closed, then form your monstacholes therein in the shape of bowls some
large & some small that you will have them, & put them on wafers & on
paper, & cook them in an oven not too hot. [Ouverture de Cuisine,
France, 1604 (D. Myers, trans.)]

- Doc




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