Not to worry, just the final pictures from last months cookery.....there'll be plenty more to come next weekend I'm sure.
As it happens, this final batch are all images that show the process involved in making this recipe:
¶Rapeye.
¶Take dow, & make þer-of a þinne kake; þanne take Fygys & raysonys smal y-grounde, & temper hem with Almaunde Milke; take pouder of Pepir, & of Galyngale, Clowes, & menge to-gederys, & ley on þin kake a-long as bene koddys, & ouer-caste þin kake to-gederys, & dewte on þe eggys, an frye in Oyle, & serue forth.
.....another photo love story if you will!
Take dow, & make þer-of a þinne kake
þanne take Fygys & raysonys smal y-grounde, & temper hem with Almaunde Milke; take pouder of Pepir, & of Galyngale, Clowes, & menge to-gederys
ley on þin kake a-long as bene koddys,
& ouer-caste þin kake to-gederys
& dewte on þe eggys
an frye in Oyle,
& serue forth.
The 'menu' and shopping list for next weekend is all sorted and submitted....I'll spill the beans about it later on.
3 comments:
From the photo it looks as if you are pouring the egg yolks over the individual pieces. Did you pour it over or did you brush the pieces with the egg? From the final photos, I was assuming that they were merely brushed.
In this case Elise I believe Marc dipped the parcels into the egg as he couldn't find anything suitable to use as a brush to apply the egg as I think the recipe indicates should be done.
I'm hoping that we can do this recipe again over the Easter event and this time brush the egg on to see if there is any real difference...I'm guessing probably not, but well see I'm sure.
BTW, not sure about the comfits (sorry not to reply sooner), quite possibly, but I'll have to see if we can fit it in.
That dish looks fabulous. Now I want to give it a try.
Giovanna
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