Cressee Recipe
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Description: Illustrated recipe for an Anglo-Norman pie.
Two Anglo-Norman Culinary Collections edited and translated by Constance B. Hieatt and Robin F. Jones [the original recipe, translated] Take best white flour and eggs, and make pasta dough; and in the pasta dough put find choice ginger and sugar. Take half of the pastry, (which is or should be) colored with saffron, and half (which is or should be) white, and roll it out on a table to the thickness of your finger; then cut into strips the size of a piece of lath; stretch it out on a table as illustrated; then boil in water; then take a slotted spoon and remove the cressees from the water; then arrange them on, and cover them with, grated cheese, add butter or oil, and serve.
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| Date | Creation Date: 24-jan-2000 Expiration Date: 24-jan-2017 |