Pastez nourroys: Norse Pies.
pg 303 #208
Taillevant
Take finely chopped, well-cooked meat, pine-nut paste, currents,
finely crumbled rich cheese, a little sugar and a very little salt.
3 C meat (rabbit)
2 Tbsp pine-nut paste
1 1/2 C currents
4 oz cheese (ricotta)
2 Tbsp sugar
1/2 tsp salt
Norse Pasties:
pg 81 #50
Chiquart
To instruct the person who will be making them, he should get his
good pork in the amount he is to make of them, then get a great
quantity of poultry gizzards and livers, clean them well and set
set them to cook; get a good very clean piece of bacon lard, a
good cut of meat, and put it in to boil with the other; then
when his meat is cooked, he should take it out onto good clean
wooden tables and seperate his pork and hack it up very small; he
should take the gizzards and livers and his chopped meat and put
them in brown all of that together. He should get /75v/ his
spices: white ginger. grains of paradise, saffron, a lot of
sugar depending on the amount of the filling, and he should
flavour it with salt and spices so that there is neither too
much of anything; and eggs, too, according to the quantity
of the filling. Then deliver it to the pastry chef, and
your cook should advise his pastry chef to make his crusts
quite small and tall for frying; and see that you have a lot of
fresh pork fat filling your pots to the top in order to fry the
pasties. Then see that you have a good pot quite full of the
best and finest wine that can be obtained, and put it
to boil on a good bright coal fire, and boil it until
it is reduced to a half or a third; get a
loaf of sugar and have it broken up, and put in an amount
of it proper for the quantity of the job you are doing, and if there
is not enough /76v/ in one loaf, put in more or less that
amount. Get your spices; cinnamon, ginger and grains of paradise,
and put in a moderate amount according to the quantity
of the broth, and a little salt, and put in whole cloves, an ounce
or two, more or less, depending on the quanity of wine
syrup or conserve you've made. When it comes to the dresser, set
out your pasties in fine dishes and pour that syrup
over the top.
Nourroys Pies (or Lorez Pies?) Taillevant
Miscellany
To make little Lorez pies, like great pies or those above, and
fry them, and don't let them be too large, and whoever wishes
to make "lettuces" or "little ears," must make rounds of pastry, the
one larger than the other, and fry in deep fat until they are as hard
as if cooked on the hearth; and if you wish, gild them with gold leaf
or silver leaf or saffron.
3 c chopped cooked pork
2 Tbs pine nuts
1 1/2 c currants
4 oz farmer's cheese "cottage cheese"
2 Tbs sugar
1/2 tsp salt
double 9" pastry
Used 2 crust pie, baked 45 minutes at 350deg. , 10 minutes at 400deg. .
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