French Roles frying
It is a unique visual with the French Roles frying in the spider (an iron fry pan with attached legs). Before the Roles were fried, holes were made thick in the Top-crust to stick the Gras in. All the crumb was removed from the inside of the role before being browned in the butter.
Visit my website at: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Would have liked to see a picture of the gras in the holes – intriguing!
By: Vinny Grette on March 28, 2012
at 9:25 am
Dear Vinny Grette,
That picture will be posted soon. I post one “bite” at a time. 🙂
Susan
By: hearttohearthcookery on March 28, 2012
at 10:10 pm
Is there a historic reason why you call the rolls, “roles”? I love to do fireplace cooking using authentic cooking tools. Really enjoy your site.
By: Nancy Russell on March 30, 2012
at 10:17 pm
Nancy, I use the word “roles” as that is how it is written in the original 1747 receipt. Thank you for your interest in my site!
Susan
By: hearttohearthcookery on March 30, 2012
at 11:16 pm
I’m looking forward to spending some time clicking through it. Thanks for your reply. I assumed that “roles” was a historic reference. I enjoyed your experience in making apple butter. We do that every fall in my husband’s family copper kettle, passed down through the generations. It’s a rather large one and we canned close to 80 quarter of butter last year. yum
By: Nancy Russell on March 30, 2012
at 11:20 pm