SC - Lumbary/Lombard Custard/Tart

[lilinah at earthlink.net]

First, thanks to everyone who shared info/sources to my feast 
questions... I still have a few. Here's one:

I searched the web and found several recipes for a Lombary/Lumbard 
Custard (or variations on the name)

Some included minced meat. Others included cooked greens. Still more 
were just sweet custard pies.

This will be served with a course that includes meat of some sort, 
either pork or chicken. What do folks here recommend from experience?

Thanks,

Anahita al-shazhiyya