[Sca-Cooks] Pasties article in the new T.I.
ddfr at daviddfriedman.com
Fri Jul 27 15:29:31 PDT 2007
>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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