Vyolette
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Original RecipeVyolette (from Harleian MS 279)Vyolette. Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue. 
Modern RedactionIngredients:
450g Violet petals, trimmed and rinsed Method:In a saucepan, bring water to a boil then add the violet petals, return to the boil, and cook, stirring constantly, for one minute. Drain the petals, press out as much water as possible then minch the petals finely and mash into a paste. In a saucepan over medium heat bring the almond milk to the boil over medium heat. Then reduce heat to a simmer and, stirring constantly, cook for two minutes. Stir in the mashed petals at this point then add the rice flour a little at a time. Once all the rice flour has been incorporated add the sugar and the saffron. Continue to simmer and stir for five minutes then serve. |
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Other recipes with almond milk and violet flowers as primary ingredients: Blank Dessorre African Curried Peanut Soup Appulmoy Leche Frys in Lentoun Nowmbyls of Muskyls Blank Desne Frumente yn lentyn Frumente Bruet Sarcenes Ryse of Flesh Connates Sauce Sarcenes Vyolette Gruyau Potage of Rice Potage Fene Boiles A Potage of Roysons Apple Muse Rys Barley Gruel Syrip for a Capon or Faysant Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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