Parma tarts
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| © 2009-2011 Atof Inc (Jeff Potter) |
Take mutton, veal or pork meat, cook it, chop it appropriately, spice it extremely reasonably with Fine Powder, and fry it in lard. Afterwards, have large uncovered pies the size of little platters, with pastry sides higher than for other pies, and made in the manner of crenellations. The pastry should be strong so that it can hold the meat. If you wish, mix some pine nut paste and currants with the meat, and crumble some sugar on top. Take some boiled and quartered chicken, and in each pie put 3 or 4 chicken quarters in which to fix the banners of France and of the lords who will be in the [royal] presence. Gild them with sprinkled saffron to be more attractive.
If you do not wish to depend so much on chicken, you need only make some flat pieces of roasted or boiled pork or mutton. When the pies are full of their meat, glaze the top of the meat with a little egg yolk and egg white beaten together, so that the meat will hold together more firmly for inserting the banners. Have some gold, silver, or tin leaf for gilding the pies in front of the banners.
from Le Viandier of Guillaume Tirel, aka Taillevent
For the record, I have no idea what "fine powder" might be. I'm kind of afraid to ask.
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