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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make offal leaves. Make puff paste like the others here before, & make little covers larger than a hand, then have a half pound of ground almonds, & three candied quinces, & grind together, half pound of sugar, two ounces of cinnamon, one ounce of nutmeg, two raw egg yolks, then mix well all together with two ounces of new butter, then take the better part of an egg, & put it on the pie cover, & fold there two that it will be like raviolis, & put them to cook in the oven: when they are cooked sugar thereon.