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[12] To make gharneye. Take wheat and take off [13] the husks with a
pestle in a mortar [14] and let them soften and boil them until they
burst. When they [15] are burst, so put them in a strainer; let them [16]
cool therein. Then take milk which is milked [17] on the same day and boil
it. When it boils and one sees [18] that it does not curdle, then take egg
yolks, [19] saffron, and meal sugar, and put them therein, [20] but see
that you put each thing in separately and let [21] it boil so that it
binds. When it boils so set it on warm [22] ashes/embers. Then it is
ready. One may serve this for [23] venison or beef that is dry [i.e. has
no sauce], be it [24] salted or fresh. |
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