SC - new mideast research info

Tue Nov 3 12:46:13 PST 1998

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is there any chance the name is deriven from islamic
cookery? I make a wonderful bstilla, or chicken/egg/phylo
'pie'

> A LOMBARD PASTELLUM The pastellum is a beautiful thing,
> round and brown with the smell of bacon and spices.
> Although the original is obviously meant to be a bird in a
> single pie, bones and all,from le Menagier a Paris [M25]
> Item, in the Lombardy fashion, when the chicks are plucked
> and prepared, have beaten eggs, both yolks and whites,
> with verjuice and powdered spices, and moisten your chicks
> in it: then put in pastry with slices of bacon as above.
> See also An Early XIII Century Northern-European Cookbook,
> D3
> Recipe Thirty-How one prepares a chicken in a pie
> (pastellum).
> One should cut in two a young chicken and wrap it with
> whole leaves of sage, add cut bacon, and salt. And wrap
> the chicken in dough and bake in an oven like bread. In
> the same way one can make all kinds of fish pies and pies
> of fowl and other meats.

I noted a few differences in the variations listed, but one
of the most common ones is chicken and eggs, with bacon and
spices as the main variants. Bstilla [or pstilla in some
cook books] is a round tin lined with several layers of
filo, and then alternating layers of chicken and a sauce
that is basically a runny set of scrambled eggs with
seasonings interspersed with a few layers of filo, and then
topped with a layer of several sheets of filo tucked in and
a lattice of cinnamon sugar decorating the crust.

As to how period it is, I was taught to make it by the
sister of the moroccan i was dating, and it was made by her
great grandmother and as she was dead, we couldn't ask where
she learned to make it...I suppose I could try a
seance-would that be considered a source? lol
margali

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<HTML>
is there any chance the name is deriven from islamic cookery? I make a
wonderful bstilla, or chicken/egg/phylo 'pie'
  
<BLOCKQUOTE TYPE=CITE>A LOMBARD PASTELLUM
The pastellum is a beautiful thing, round and brown with the smell of bacon
and spices. Although the original is obviously meant to be a bird in a
single pie, bones and all,from
le Menagier a Paris [M25]
 Item, in the Lombardy fashion,
when the chicks are plucked and prepared, have beaten eggs, both yolks
and whites, with verjuice and powdered spices, and moisten your chicks
in it: then put in pastry with slices of bacon as above.
 See also An Early XIII Century Northern-European
Cookbook, D3
 Recipe Thirty-How one prepares
a chicken in a pie (pastellum).
 One should cut in two a young
chicken and wrap it with whole leaves of sage, add cut bacon, and salt.
And wrap the chicken in dough and bake in an oven like bread. In the same
way one can make all kinds of fish pies and pies of fowl and other meats.</BLOCKQUOTE>
I noted a few differences in the variations
listed, but one of the most common ones is chicken and eggs, with bacon
and spices as the main variants. Bstilla [or pstilla in some cook books]
is a round tin lined with several layers of filo, and then alternating
layers of chicken and a sauce that is basically a runny set of scrambled
eggs with seasonings interspersed with a few layers of filo, and then topped
with a layer of several sheets of filo tucked in and a lattice of cinnamon
sugar decorating the crust.

As to how period it is, I was taught
to make it by the sister of the moroccan i was dating, and it was made
by her great grandmother and as she was dead, we couldn't ask where she
learned to make it...I suppose I could try a seance-would that be considered
a source? lol
 margali</HTML>

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