[Sca-Cooks] Pasties article in the new T.I.

David Friedman ddfr at daviddfriedman.com
Fri Jul 27 15:29:31 PDT 2007

Adamantius writes:

>For example, I see Chiquart translations using the term "pasty" (also
>le Menagier, IIRC).
>I'm wondering what a French pastez (isn't that the original Fench
>term?) really is..

Chiquart provides a recipe. Whatever it is--he doesn't specify shape 
beyond saying to make them high--it's fried, not baked. No evidence 
that it's a short crust. Medieval not modern spicing.

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