Pies of Herbs, Cheese and Eggs
pg 296 #175
Taillevent
Take parsley, mint, chard, spinach, lettuce, marjoram,
basil and wild thyme, and grind everything together in
a mortar, moisten with pure water and squeeze out the
juice; break a large number of eggs into the juice and
add powdered ginger, cinamon and long pepper, a good
quality cheese, grated, and salt; beat everything together.
Then make very thin pastry to put in your dish, of the size
of your dish, and then line your dish with it; coat the
inside of the dish with pork fat, then put in your pastry,
put your dish on the coals and again coat the inside of the
pastry with porkfat; when it has melted, put your filling in
your pastry and cover it with the other dish and put fire on
top as well as underneath and let your pie dry out a little;
uncover the top of the dish and put five egg yolks and fine
spice powder carefully over your pie; then replace the dish
as it was before and let it gradually cook in a low coal fire;
check often to see that it is not overcooking. Put sugar over
the top when serving it.
1/2 cup fresh parsley
1 Tbsp mint
1/4 lb chard
1/4 lb spinach
1/4 lb lettuce
1 Tsp marjoram
1 Tsp basil
1 Tsp wild thyme
1/8 C water
5 eggs - whole raw
sugar over top of pie when finished
9" pie crust
fine spice powder
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp long pepper
2/5 lb each cheddar & mozz cheese - grated
1/2 tsp salt
pork fat for lining of pie dish
5 egg yolks
Directions:
Chop or grate greens with spices and eggs and mix filling
in a bowl. Make pie crust and bake at 400deg. for about
10 minutes. Put filling in crust and bake about 20 minutes
at 350deg. . Pull out of oven and add the "fine spice" mixture
in the second column with 5 egg yolks and finish baking. About
another 20 minutes.
I did NOT use pork fat for this dish at all, so as to keep
it vegetarian.
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