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Roman pastry

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Roman pastry. Take a chicken cut into pieces, spices and saffron and savory herbs: mix them together and fry them a bit: then add beaten eggs and a good amount of verjuice; and meanwhile make the crust; then assemble the pastry, making two or three "soles" and putting spices on each: on top of this put lard and cover the pastry and make a hole in the middle of the top crust]: on top of this shape birds or whatever other animals you like out of dough; and put lard on them, cook them in the oven, and serve. You can do the same with minced meat and fresh cheese.


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