Sunday, August 17, 2008

Lumbardy Tarts

Page 39
To make lumbardy tartes
Take Beets, chop them small, and put to them grated bread and cheese, and mingle them well in the chopping, take a few corrans, and a dish of sweet butter, + melt it then stir al these in the butter, together with three yolks of egs, synamon, ginger and sugar, and make your tart as large as you will, and serve it in.
My redaction.
3 beetroots
3 slices sourdough bread
Equal quantity of cheese (mild edam style)
1 tbsp currants
½ cup butter
3 egg yolks
1 tsp cinnamon
1 tsp galingale
2 tbsp sugar
Prebaked Pastry Shell (see Egg Tarts Below)
Grate bread, cheese and beetroots, mix with melted butter and other ingredients (except pastry shell). Press into a prebaked pastry shell, and bake until top is firmed and golden.

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