Ingredients
Figs, Dates, Pine Nuts, Prunes, Raisins, Wine, Eggs, Brie Cheese (Cow’s Milk), Sugar, Lard, Pork, Sage, Hyssop, Marjoram, Parsley, Ginger, Grains of Paradise, Cinnamon, Cloves, Pastry (Rice Flour, Eggs)
Figs, Dates, Pine Nuts, Prunes, Raisins, Wine, Eggs, Brie Cheese (Cow’s Milk), Sugar, Butter, Chestnuts, Sage, Hyssop, Marjoram, Parsley, Ginger, Grains of Paradise, Cinnamon, Cloves, Pastry (Rice Flour, Eggs)
This complex recipe is presented in both LV and DF, with DF presenting a more “refined” recipe as was the trend with Chiquart’s manuscript. DF gives us very specific measurements, and more luxurious ingredients, so I chose to use his recipe, however the presentation from LV is also interesting so I have synthesized the two. For reasons of practicality, this is presented as an 6 inch round, deep pie, and so does not have room for an entire chicken, several squabs, and several small birds all placed within it. In addition, I do not relish the idea of serving food with bones concealed within a pie to modern diners. LV’s presentation favors us here as well, as that tart has a single crust and the poultry is on top or even omitted, where DF’s has a double crust of wafers concealing the poultry beneath both crust and filling. And so, this recipe presents a single crusted, high walled tart with one layer of the pork filling described in DF. I have chosen also to include the crenellations in the crust and the banners to make a miniature castle presentation.
References
LV 197, DF 21
Modern Redaction
| 1 oz. | Figs, dried |
| 1 oz. | Dates, dried |
| 1 oz. | Pine Nuts, shelled |
| 1 oz. | Prunes |
| 1.5 oz. | Raisins |
| As needed | White Wine |
| 3 each | Eggs |
| 1 lb. | Bried, Craponne, or Salers |
| 1/2 c. | Sugar |
| 1/2 c. | Lard |
| 2 lbs. | Pork Shoulder, raw |
| .25 oz. | Sage |
| .25 oz. | Hyssop |
| .25 oz. | Marjoram |
| 1 oz. | Parsley, leaves only |
| 1.5 t. | Ginger |
| 1.5 t. | Fine Powder |
| 1.5 t. | Grains of Paradise |
| 1 batch | Pastry |
| As needed | Egg Wash |
| As needed | Edible Gold Leaf |
| As needed | Miniature heraldic banners |
- Preheat your oven to 350F
- Begin by cutting the dried fruit up into pieces the size of the smallest raisins.
- Wash the fruit two or three times in warm water, then once in white wine and set out to dry.
- Pare the rind from the Cheese, ensuring it is a room temperature first.
- Thoroughly blend the Cheese and Sugar, then add the eggs slowly and set aside after fully combined
- Roll out your pastry to about 1/4″ thick and line 2 greased 6″x3″ springform pans to create your pie shell.
- Using a square pastry cutter or a paring knife, remove squares of pastry from the top of the shell to create crenellations like a castle.
- Add the Pork, cut into large chunks, to a pot of boiling water or stock
- Simmer until about half done. Do not fully cook.
- After parboiling the Pork, chop it into fine pieces, about the size of raisins.
- Add the Lard to a pan large enough to hold your pork, over high heat.
- Add the Pork to the pan, and brown, leaving it slightly under-done.
- Continue stirring, adding the dried fruits and herbs to the mixture. then remove from the fire.
- Once off the fire, add in the spices and stir.
- Next add the Cheese and Egg mixture, and continue stirring vigorously until the temperature of the mixture falls below 150F
- Pour the filling into the tart shell and smooth flat.
- Glaze all of the meat with egg wash.
- Bake until the filling registers 160F, about 45 minutes
- Cool completely, overnight is best.
- Remove the tart from the pan and place on the serving dish.
- Gild the entire top of the pie with the Edible Gold Leaf
- Adorn each piece with one of the miniature banners.
Process Photos
