[Sca-cooks] Pastry cases - baking blind?

[Carper, Rachel]

Ok, and reasons we can't actually serve this to the royals is? 

Elewyiss 
Seeing it all now. 

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Terry Decker
Sent: Wednesday, April 14, 2004 10:04 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Pastry cases - baking blind?


IIRC, Master Martino uses a covered pie shell filled with flour as the
first step in preparing live blackbirds in a pie.  The bottom is cut
out, the flour removed, the blackbirds inserted and then the pie shell
is placed over a second pie.  You get the effect of the birds flying out
of the pie and still are able to serve from the shell.

Bear

>Help!  I think I may be hallucinating... Am I imagining it, or is there

>somewhere in the medieval corpus (I know not where, she says 
>despairingly), a recipe for a tart of some sort which specifies filling

>the shell with flour before pre-baking it?  I seem to vaguely remember 
>some such recipe, but can't find the damned thing in any of my books, 
>and I'm starting to twitch at the sight of the word "coffin".  Does 
>anyone remember anything of the sort?
>
>frustrated,
>JdH
>
>--
>Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Kingdom Chronicler 
>Shire of Adamastor, Cape Town, South Africa melisant at iafrica.com ***  
>http://users.iafrica.com/m/me/melisant
>We are modern people with egalitarian instincts deliberately creating a

>society that combines feel-good communalism with hierarchical, 
>exclusionary elitism. It should not be surprising that it leads to the 
>occasional cognitive dissonance. (Tangwystl verch Morgan Glasvryn, 
>Silverwing's Laws
90).
>
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