The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

33. Tourte of Massepin,

For to make it full, glased, and broad as a plate; take halfe a pound of almonds, and a quarteron of sugar; beat your almonds, and put some sugar in; spread your paste, worke it low enough, and bake it on a hollow plate, upon a small fire; make a creame with milke, whereof you will finde the making hereafter; fill up this paste with it about the thickness of half an inche; bake it, and passe the fire-shovell over it; put over it, either cherries, or strawberries, or rasberies, or gooseberries, or verjuice, or preserved apricoks, a little more then half; after it is filled, put it in the oven againe, and make a glasing with the half of the white of an egge, and six times as much sugar well beaten together; when you are ready

to serve, powre it over your tourte, and give is a quick fire and little, then serve upon a plate.

For to make the creame of which mention is made above, allay a very little flowre with a quart of milk, seeth it well, and let it be very thinne; then put a little butter in it, four yolks of eggs, and two whites well bea∣ten; stirre well all over the fire, and mixe with it a very little salt and sugar, about half the quantity of your cream.

For to make it green, put in it some beaten pistaches, or some of the grating of lemon peele preserved.

You may serve your tourte glased without consits, and at the fruit, as well as at the in∣tercourse.