[Sca-cooks] Cofyns

[Terry Decker]

>> Sorry.  That was supposed to be mid-16th Century.
>>
>> Bear
>>
>>> 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
> Menagier?
>
> I'm not awake yet...
>
> Adamantius

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.

Bear