Recipe by Kristen Sullivan

To Blanch Hazelnuts:

Parboil nut filberts. Put into cold water. Peel outer shell from nut.

Bevarage:

• 1/4 cup ground blanched hazelnuts
• 1/2 cup water

Put ground hazelnuts in boiled water, stir. Strain and repeat. Let cool before serving.

Source [Le Menagier de Paris, J. Pichon (ed.)]: Buvage de Noisettes. Pourboulez et pelez, puis mettez en eaue froide, puis les broyez et allaiez d'eaue bouile et coulez; broez et coulez deux fois, puis mettez reffroidier en la cave; et vault mieulx assez que tizanne.

Source [Le Menagier de Paris, J. Hinson (trans.)]: HAZELNUT BEVERAGE. Parboil and peel, then put in cold water, then grind and mix with boiled water and strain: grind and strain twice, then put in the cellar to cool; and it is better than a tisane.

Source [Le Menagier de Paris, J. Pichon (ed.)]: Buvages de avelines. Eschaudez-les e pelez et mettez en eaue froide, puis coulees a l'estamine.

Source [Le Menagier de Paris, J. Hinson (trans.)]: Drinks made from filberts. Scald and peel them and place in cold water, then let them be well ground and soaked in boiled water, then run through a sieve.

© Copyright 2008 Kristen Sullivan