t.d.decker at worldnet.att.net
Mon Mar 5 05:05:33 PST 2007
>> Sorry. That was supposed to be mid-16th Century.
>>> IIRC, the earliest addition of fat to a pie shell recipe, which would
>>> improve the edibility, is mid-15th Century.
> Isn't there a relatively early French piecrust recipe in verse that
> is more or less contemporary with Le Menagier and Taillevent? As I
> recall (which I don't, not very well) it called for little bits of
> fat. Maybe it appears in a footnote in the Pichon edition of Le
> I'm not awake yet...
I don't recall such a recipe, but that doesn't mean it isn't there. There
is a recipe for ham cooked in a pastry shell in Apicius where the liquid
used for the pastry is olive oil, but it is apparently meant to keep the
contents moist rather than make the pastry edible.
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