[Sca-cooks] parmasean tarts

[Terry Decker]

Chiquart Du Fait de Cuisine Tarts of Parma.  Here's the recipe.

40. Now I, Chiquart, would like to give to understand to him who will be 
ordered to make parma tarts of fish, let him take slices of tuna if he is in 
a place where he can get marine fish, and if not let him take as much of 
those of fresh water, that is large filleted carp, large eels and large 
filleted pike, and of this take such a great quantity as he is told to make 
the said tarts; and take candied raisins, prunes, figs, dates, pine nuts, 
and of each of these take what seems to him right to take according to the 
quantity of the said tarts; then, for the said tarts, let them be cut into 
pieces, cleaned and washed and put to cook well and cleanly; and, being well 
cooked, draw it out onto fair and clean tables or boards and let the bones 
be removed and take them out very well and properly so that no little bones 
remain, and chop them well and finely; and let the aforesaid raisins have 
the stems very well removed, let the pine nuts be cleaned very well, let the 
figs, prunes, and dates be cut into little dice; and, all these things thus 
dealt with, except for the meat, should be very well washed in white wine 
and drained, and then mix them with the aforesaid meat of the fish. And it 
is also necessary, according to the quantity of the said tarts which you 
have to make, that you have parsley, marjoram, and sage, and of each herb 
the quantity according to the strength of each, that is of parsley more and 
of the others less; and let them be well cleaned, washed, and very well 
chopped and then mix them with the aforesaid meat. And, this being done, 
have fair, clear, clean, and well refined oil and then have a fair, large 
and clean frying pan and let it be set over a fair clear fire and put all 
this into it, and have a good assistant with a fair, large and clean spoon 
who stirs very well and strongly in the said frying pan; and arrange that 
you have your almond milk well thickened and strained through a strainer, 
and a great deal of amydon according to the quantity of tarts which you have 
and put all in to thicken it; and then put your spices in with your meat 
while stirring the contents of the pan continually, that is white ginger, 
grains of paradise and a little pepper, and saffron which gives it color, 
and whole cloves and a great deal of sugar pounded into powder, and salt in 
reason. And arrange that your pastry-cooks have made well and properly the 
crusts of the said tarts, and, being made, take the aforesaid filling and 
put in each what should be put. And then arrange that you have a very great 
quantity of good and fair slices of good and fair eels which should be well 
and properly cooked in water and, being cooked, put them to fry in fair and 
clean oil; and, being fried, take them out; and then on each tart put three 
or four pieces, one here and another there, so that they are not together; 
and then cover the tarts and put in the oven and, being cooked, put them on 
your dishes and serve them.

And if it should happen that the aforesaid feast lasts more than the said 
two days one should take the meats, dishes, and entremets written here 
following.

And first a cocade pastry, the pilgrim capon, a cold sage, a calaminee, a 
calunefree of partridge, nurry pasty, rissoles, a parti-colored hot mengier, 
a mortress, shoulders of young mutton which are to be eaten with a sauce of 
the blood from the said shoulders, bourbulleys of wild boar, mortoexes, a 
vinaigrette, a jense, an oatmeal bruet of capons, endored kids' heads, 
chopped liver, a gratunee, another gratunee of Spain, shoulders of mutton 
stuffed and endored.

Translated by Elizabeth Cook. 
http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/Du_fait_de_Cuisine.html

Bear

I am trying to remember where I saw the recipe for fish tarts called
parmasan or parmasean.  Does anyone rememebr this?

Katherine Slough
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