Posted by: hearttohearthcookery | September 21, 2012

Grinding in Marble

Grinding Almonds for Marrow Tourte

Another ingredient for the La Varenne Marrow Tourte is ground almonds.  To achieve this, almonds were blanched, skins removed and the almonds ground in a marble mortar and pestle.

My next hearth cooking class is October 20. 2012. visit my website for more details:   www.hearttohearthcookery.com

Posted in 17th century foodways, culinary history, food, food history, French foodways, Marble mortar and pestle, Marrow, receipts, recipes | Tags: , , , ,

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