SC - Pennsic!!!
Louise Sugar
dragonfyr at tycho.com
Sun Aug 2 03:58:10 PDT 1998
>All the coffyns I've seen mentioned in primary sources imply regular
>pastry, some with rye for sturdiness (like as specified for venison).
Medieval or nouvelle cuisine? My impression of the medieval recipes is that
they don't say. I have long had a strong suspicion that "paste" simply
means a flour/water dough, kneaded smooth. That works, and gives a strong,
chewy crust.
What examples were you thinking of that specified pastry (in the sense of
flour/water/fat), and when are they from?
David/Cariadoc
http://www.best.com/~ddfr/
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