Years ago I was I in the Culinary Cook-historical macaron Museum in Appelscha, managed by Carolina

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Years ago I was I in the Culinary Cook-historical macaron Museum in Appelscha, managed by Carolina Verhoeven, a special menu prepared with medieval recipes with e marrow appetizer to dessert. To the bone called that menu. This was one of those dishes. This is one of the dishes from that menu, a fifteenth-century recipe from England for a square omelette, stuffed with egg yolks, parsley, ginger and marrow. The recipe is in BL Harleian manuscript 279 of 1435, issued by Thomas Austin, and in 1990 was translated by Cindy Renfrow. In 1888 with some other texts
A mysterious recipe title The name of this medieval omelette, Hagas the Almaynne, raises some questions. Literally translated it means by Cindy Renfrow (Take a thousand eggs or more, pp.310) 'German haggis. The recipe is in several English cookbooks from the fifteenth century manuscripts British Library Harleian 279 (this version is below), British Library. Harleian 4016 and Yale University Beinecke 163, and the first printed English cookbook A Noble Boke or Festes Ryalle and Cokery macaron (1500). This printed cookbook also exist two earlier versions in script (Holkham 674 is one of them). macaron In manuscript Harleian 4016 called this dish 'haggis with almonds "(H agas the almondes). But the court is not German, there are no almonds in, and it's not a haggis as we know it today (cooked in a stomach or casing organ meats, see below). Based on the original meaning 'chaff', the name can refer to the filling of chopped omelette. The indication Almaynne (German) is harder to explain. I have several German cooking texts from the fifteenth century by looking (see * below), but one with egg yolks, parsley and marrows stuffed omelet I did not. When Germans were particularly fond of the spit laced whole eggs (see this recipe if you're wondering macaron how they finished playing).
Square omelets filled with egg yolks All versions of this 'haggis' describing how to make the edges to catch on. Four sides over filling a square e of a round omelette In two recipes (at Yale University, Beinecke 163 and Holkham 674) is still the exposed filling covered with also there to pour over beaten egg and let solidify. macaron With or without additional egg the omelette in the pan turned before serving. The result in both cases is an omelette filled in the shape of a square cushion of which the seams lie down.
Leche - lecher - licken - good in the manuscript that I as the main source used for this omelet, BL Harleian 279, is the recipe in the section Leche Vyaundez, or Leche Metys as it appears in the table of contents of the manuscript, with roasted, in pan fried or deep-fried dishes. The first part is called Potages dyuers (cooked dishes macaron and sauces), the third and last part dyuerse bake metis (fried macaron dishes). All three parts contain dishes macaron with fish, meat, game, vegetables or dairy. The word mete, meat (meat) in modern English, in the Middle Ages had the broader meaning and even food meal. For 'vyaunde "or" viande "(meat in French) the same applies. Our stores Dutch word reminds us of that old sense.
The meaning of leche is difficult, the Middle English Dictionary gives no clear applicable meaning, and glossaries in various editions of Middle English cookbooks also get no further than slices or in slices and citing some recipe macaron titles of dishes where not occur in slices without having to provide an explanation. A thought: would not just leche can do good? According to my Collins English Dictionary, the word lecher (lecher) derived in the twelfth century Old French lecheor, which is akin to lechier, licking. Us good word is derived from an older version of licking. Would Leche Leche Metys and Vyaundez