[Sca-cooks] "Custard" Crust?

[Carole Smith]

Or perhaps it is one of those dishes that changed dramatically over time, but its name stayed the same.  
 
Cordelia Toser

Nancy Kiel <nancy_kiel at hotmail.com> wrote:
One reason I have heard for "mistakes" in receipts is that the person copying or writing them down isn't a cook, and so doesn't realize he has left out an important ingredient or step.
----- Original Message ----- 
From: Micheal 
To: Cooks within the SCA 
Sent: Wednesday, April 27, 2005 8:05 AM
Subject: Re: [Sca-cooks] "Custard" Crust?


I just finished serving "crustade" only thing close to custard was the 
beaten eggs on top. Crust was a pastry coffin filled with veal, dates, 
herbs, and spices topped with dates and beaten eggs. Straight out of HAR. I 
don`t see how it could have been mistaken for a crust but then again scribes 
have changed names and places with the stroke of a pen.
Cealian Of Moray 
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