[Sca-cooks] Some Drakey Pictures

[Jones, Craig]

On 11/12/02 4:41 PM, "Phil Troy/ G. Tacitus Adamantius"

 <adamantius.magister at verizon.net> wrote:

> Also sprach Kerri Martinsen:
>> Does anyone know of any reference to adding crushed olives to pie
>> crusts?  Seems plausable, but haven't come across it yet.
>>
>> Hrosvitha von Celle
>
> As a shortening? Or, by any chance, have you seen a reference to
> olives in pastry which are actually a throwback to medieval
> pseudo-aloyaux, or subtlety of meat rolls made to look like little
> birds (aloyaux are larks, I think) in a pie?
>

Not really - more like "olive bread".  Maybe something in an italian
cookbook around the pasta sections?  I might be Pulling at straws here---

Vitha