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TART ON EMBER DAY

TART ON EMBER DAY

O nome Munster vem da palavra monastério, graças ao hábito dos monges em fazer queijos. Potage de Frumenty / Grounden Benes / Drawen Benes / Growell of Forse / Blaunche Porre / Cabaches / Joutes on Flesh Day / Rapes in potage / Potage of Gourdys / Rys in Potage of Flesh / Grene Pesen to Potage / Nombuls of a Dere / Roo in Brothe / Roo in Sene / Hares in Padell / Farsure for Hares / Browet to Almayne / Blaundesorre to Potage / Blaumanger to Potage / Blaunche Bruet of Almayn / Rose to Potage / Capons in Confy / Vinegrate to Potage / Bouce Jane / Pygges in Sauce / Sauce Madame / Goos in Hochepot / Egurdouce to Potage / Stewet Beef to Potage / A Drye Stewe for Beef / A Disshe mete for Somere / Pejons Stewet / Felettes in Galentyne / Viaunde de Cypres / Conynges in Grave / Bor in Counfett / Browet Farsyn / Browet Tuskay / Chekyns in Musc / Gele of Flesshe / Leche Lumbarde / Payn Ragun / At a Feeste Roiall Pecokkes shall be Dight on this Manere / Sause for a Goose / Sause Blaunk for Capons sothen / Sause Neyger for Hennes or Capons / Syrip for a Capon of Faysant / Sause Neyger for Maudelard Roasted / To Make Galantyne / To Make Gynger Sause / Chaudern for Swannes / Gaunsell for Gese / Crustade / Raffyolys / Chowettes on Flesshe Day / Farsure to make Pome de Oringe / Cokagrys / Urchonys in Servisse / Flampoyntes / Daryalys / Furmente with Purpeys (Tale almone mylk and withe watur and make thi furmente therwith as before saide and dresse hit forth with purpeys) / Jowtes made with Almonde Milk / Fyge to Potage / Bruet of Egges to Potage / Soppes in Fennell / Musculs in Sewe / Cadel of Musculs to Potage / Eles in Bruet / Eles in Sorry / Balok Brothes / Eles in Grave / Eles in Brasill / Crem Boyled / Tart on Ember-Day / Tart de Bry / Lamprons in Galentyn / Servise on Fisshe Day / Service on Flesshe-Day / Turtelettys of Fruture / Warduns in Syruppe / Sobyr Sause / Egurdouce / Gele of Fysshe / Coungur in Sause / Pykes in Grasey / Soles in Cyne / A Flaune of Almayne / Boor in Confith / oor in Peverarde or Braune in Peverarde / Boor in Agredouce / Hares or Conynges in Sene / Jowtes of Fysshe / Jowtes of Flessh / Chekennes in Sauge / etc
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Petits Pains au fromage brésiliens

Petits Pains au fromage brésiliens

Le pão de queijo ( pain au fromage  ) est une recette typique de l'État de Minas Gerais au Brésil . Son origine est incertaine, la recette existerait depuis le dix-huitième siècle, mais il est devenu vraiment populaire au Brésil à partir des années 1950
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