SC - Old Religion Documentation, Please?

[Siegfried Heydrich]

"Decker, Margaret" wrote:

>>I'm looking for period receipts using cherries, ...


I got a really wonderful chicken pie out of Platina that uses cherries...I've
had nothing but rave responses to it.  The recipe?  Here you go:

CRUSTA EX CICURIBUS

Another Crust with Tame Creatures

>From De honesta voluptate, by Platina:

If you want to put pigeons and any other birds in a crust, first let them boil;
when they are almost cooked, take them out of the pot, then cut them into nice
pieces and fry them in a pan with a goodly amount of lard.  Next put them in a
deep dish or an earthen pot that has been well greased, and where a crust has
been rolled out on the bottom.  To this dish you may add plums and cherries or
sour fruit without going wrong.  Then take verjuice and eight eggs, more or less
depending on the number of guests, if there are a few, with a little juice,
beaten with a spoon; to this add parsley, majoram and finely cut mint, which can
be blended after being cut up, and put this all near the fire, but far from the
flame.  It must be a slow heat so that it does not boil over.  All the while, it
should be stirred with a spoon until it sticks to the spoon because of its
thickness.  Finally pour this sauce into the pastry crust and put it near the
fire and when it seems to have cooked enough, serve it to your guests.  It is
very nourishing and slow to be digested.  It has few harmful effects, checks the
bile and irritates the body.

Redaction—by Minowara Kiritsubo

2 lb. Chicken
Pastry for a single crust
1 cup plums and/or cherries (if dried, soak in white wine until soft)
½ cup white wine
6 tsp. White wine vinegar
8 eggs
1 ¾ tsp. each of marjoram, mint and parsley
¾ tsp. salt
1 pt. chicken stock
½ cup chicken stock

1.  Boil chicken pieces in 1 pt. of stock until almost cooked.  Bone the chicken
pieces and brown in a little olive oil.
2.  Line a deep dish pie tin with pastry, then fill with chicken and fruit.
3.  Pour the sauce over the pie.  Bake at 350 degrees until browned on top.

Sauce:

1.  Blend eggs, wine, vinegar and ½ cup of the chicken broth together.
2.  Add finely minced parsley, marjoram and mint.
3.  Cook over a low heat, stirring constantly, until thickened so that it clings
to the spoon.

Notes:

1.  I used a mixture of white wine vinegar cut with a little white wine to
approximate the verjuice that the original recipe calls for.
2.  I used sour cherries for the fruit, which produced a good balance with the
flavor of the chicken.

Kiri