Rouen

Loseyns. Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper with a roller, drye it harde and seeþ it in broth take Chese ruayn grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt. and above powdour and chese, and so twyse or thryse, & serue it forth.

Loseyns. Put good broth in an earthenware pot. Make a dough of the finest white flour and water, and roll it out into sheets as thin as paper. Dry them hard and boil them in the broth. Grate ruayn cheese and lay it in dishes with powder douce. Lay the boiled sheets on top, as whole as you can, and then more spice powder and cheese. Do this two or three times, and serve it.

Tart de Bry. Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

Brie tart. Make a pastry crust an inch deep in a baking dish. Mix raw egg yolks and ruayn cheese together, and add ground ginger, sugar, saffron and salt. Put it in the dish, bake it, and serve.