Pipesfarces

Battered and fried cheese. The Viandier serves them with crepes.

The Viandier of Taillevent, Terence Scully (trans.)

Et qui veult faire des Pipesfarces, convient avoir de bon frommage de gain par grosses lesches comme le doy, et les enveloper en la paste des petites crespes et puis les boutter en son sain chault; et les gardez d'ardoir; et quant ilz sont seiches et jaunettes les drecier, et les crespes avec.

If you wish to make Stuffed Tubes (Pipesfarces), you should have good rich cheese in slices thick as a finger, and coat them in the batter of the Small Crepes, then drop them into hot grease, and keep them from burning. When they are dry and yellowish, set them out and the Crepes with them.

Le Ménagier de Paris c. 1395

Pipesfarces. Et qui veult faire des Pipesfarces, convient avoir de bon frommage de gain par grosses lesches comme le doy, et les enveloper en la paste des pettes crespes et puis les boutter en son sain chault; et les gardez d'ardoir; et quant ilz sont seiches et jaunettes les drecier, et les crespes avec.

Pipefarces. Take egg yolks and flour and salt, and a little wine, and beat together strongly, and cheese chopped in thin slices, and the roll the slices of cheese in the batter, and then fry in an iron skillet with oil in it. This can also be made using beef marrow.

Modern recipe:

1 lb Mozzarella (or Colby)
2 eggs
1⁄2 cup flour
1 tsp salt
1⁄4 cup white wine
Cooking Oil

Slice cheese into finger sized pieces. Beat eggs with fork, add a little flour and salt and wine to the egss making a smooth batter. Dip cheese slices into batter and fry until golden brown. Drain on paper towels. Serve warm.