SC - Yeast dough instead of pastry

[David Friedman]

>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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