[Sca-cooks] parmasean tarts

[The Eloquent Page]

Thank you!

Katherine

On 3/27/2018 4:01 PM, Terry Decker wrote:
> 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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