SC - Cooking by "hand"

[Decker, Terry D.]

Mary Morman wrote:
> 
> THis looks much like "Pies of Paris" from the 15-Century Cookbooks, and
> (especially the use of the eggs) also looks like a couple of other meat
> pie recipes from the English corpus.  ANyone remember the name of the
> recipe?
> 
> mem

Possibly you're thinking of "Crustades of Flesh", normally using poultry
meat? Then you have flampoynts, which are similar except they use cheese
instead of eggs as a binder.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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