[Sca-cooks] "Custard" Crust?

[Sue Clemenger]

Modern mincemeat pies, which usually contain no meat, would be my 
contributory example....
Or, for a more current source of this sort of morphing, how about some 
of the really weird fusion cuisines that America seems so prone to? I 
mean, beyond weirdities like cheeseburger pizza, and into improbable 
combinations that actually work.
--maire, poking her head into the conversation

Phil Troy / G. Tacitus Adamantius wrote:
> Well, it seems fairly possible that at some point, presumably around 
> 1600, the standard filling for crustades, which almost always seems to 
> involve, in part, a liquid thickened with eggs or egg yolks, became the 
> main identifying characteristic of the dish, whereas before, it might be 
> said to be a pastry whose filling usually contained eggs.
> 
> Let's see if we can think of others. Blankmanger as a rice dish 
> (although technically the main essential was that it be white -- unless 
> you added saffron ;-)) that could contain almond milk and/or egg yolks, 
> but which later became an almond or an egg yolk dish which might or 
> might not contain a little rice flour (and we haven't even touched the 
> presence of meat, usually capon, in blankmanger), finally to morph into, 
> essentially, vanilla pudding.