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Parma tarts Of fish

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

40. Now I, Chiquart, would like to give to understand to him who will be ordered to make parma tarts of fish, let him take slices of tuna if he is in a place where he can get marine fish, and if not let him take as much of those of fresh water, that is large filleted carp, large eels and large filleted pike, and of this take such a great quantity as he is told to make the said tarts; and take candied raisins, prunes, figs, dates, pine nuts, and of each of these take what seems to him right to take according to the quantity of the said tarts; then, for the said tarts, let them be cut into pieces, cleaned and washed and put to cook well and cleanly; and, being well cooked, draw it out onto fair and clean tables or boards and let the bones be removed and take them out very well and properly so that no little bones remain, and chop them well and finely; and let the aforesaid raisins have the stems very well removed, let the pine nuts be cleaned very well, let the figs, prunes, and dates be cut into little dice; and, all these things thus dealt with, except for the meat, should be very well washed in white wine and drained, and then mix them with the aforesaid meat of the fish. And it is also necessary, according to the quantity of the said tarts which you have to make, that you have parsley, marjoram, and sage, and of each herb the quantity according to the strength of each, that is of parsley more and of the others less; and let them be well cleaned, washed, and very well chopped and then mix them with the aforesaid meat. And, this being done, have fair, clear, clean, and well refined oil and then have a fair, large and clean frying pan and let it be set over a fair clear fire and put all this into it, and have a good assistant with a fair, large and clean spoon who stirs very well and strongly in the said frying pan; and arrange that you have your almond milk well thickened and strained through a strainer, and a great deal of amydon according to the quantity of tarts which you have and put all in to thicken it; and then put your spices in with your meat while stirring the contents of the pan continually, that is white ginger, grains of paradise and a little pepper, and saffron which gives it color, and whole cloves and a great deal of sugar pounded into powder, and salt in reason. And arrange that your pastry-cooks have made well and properly the crusts of the said tarts, and, being made, take the aforesaid filling and put in each what should be put. And then arrange that you have a very great quantity of good and fair slices of good and fair eels which should be well and properly cooked in water and, being cooked, put them to fry in fair and clean oil; and, being fried, take them out; and then on each tart put three or four pieces, one here and another there, so that they are not together; and then cover the tarts and put in the oven and, being cooked, put them on your dishes and serve them.

And if it should happen that the aforesaid feast lasts more than the said two days one should take the meats, dishes, and entremets written here following.

And first a cocade pastry, the pilgrim capon, a cold sage, a calaminee, a calunefree of partridge, nurry pasty, rissoles, a parti-colored hot mengier, a mortress, shoulders of young mutton which are to be eaten with a sauce of the blood from the said shoulders, bourbulleys of wild boar, mortoexes, a vinaigrette, a jense, an oatmeal bruet of capons, endored kids' heads, chopped liver, a gratunee, another gratunee of Spain, shoulders of mutton stuffed and endored.


Other versions of this recipe:

Parma Tarts (Du fait de cuisine)

Parma tarts (Le Viandier de Taillevent)

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