90. Pie of grenost.
Dress your grenost, or manie if you have them, and slit it at the top, make a sh••et of fine paste, of what shape you will, make up your pie, and when it is made up, put your
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.
About this Item
- Title
- 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.
- Author
- La Varenne, François Pierre de, 1618-1678.
- Publication
- London :: Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet,
- 1653.
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- Subject terms
- Cookery
- Cookery, French
- Link to this Item
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http://name.umdl.umich.edu/A88798.0001.001
- Cite this Item
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"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." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88798.0001.001. University of Michigan Library Digital Collections. Accessed June 16, 2024.
Pages
Page 175
fish in it, garnished with what you have, as mushrums, capers, parsley minced, hard yolks of eggs, bottoms of hartichocks, and broken sparagus, all well seasoned with butter, salt, peper, and nutmeg, then cover and endore it. If it is rised up, bind it with buttered pa∣per; bake it, and forget not to give it vent, as soone as it hath taken crust, for it would take it of it selfe, and it may be, beneath, and so all the sauce should be lost, which you could not put in againe in the same way. Af∣ter it is baked, make an allaying with yolks of eggs raw, and a drop of verjuice, and put it into your pie at the top with a funnell, and mixe it well on all sides with stirring of it; serve it warme, and garnished about with the upper crust, cut as you will.