Let Lardes15

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

This was similar to the recipe, except that the egg curds were enriched with small cubes of fat cut from boiled bacon joints, and usually built up in layers of different colours and flavours, perhaps just green, red and yellow, or, as here, with black, white and purple too. The coloured curds might also be mixed to give a marbled effect. The curds were probably pressed firm and dry in a small wooden or pottery curd mould lined with muslin, but a simil