Eggs in pastry cases - england, 14th century

Yield: 4 Servings

Measure Ingredient
4 tablespoons Water
⅛ teaspoon Saffron
1 cup Flour
2 tablespoons Sugar
½ teaspoon Salt
6 tablespoons Butter (3 oz)
1 each Egg yolk
1½ tablespoon Beef bone marrow
1 teaspoon Powdered ginger
1 teaspoon Sugar
4 larges Egg yolks (or 8 small ones)

"Pety Pernollys"

Bring the water to a boil with the saffron, then allow to cool. Chill.

Sift the flour with the sugar and the salt. Cut in the butter with a pastry blender or two knives. Work in the egg yolk and saffron-tinted water. When the mixture is well blended, roll out on a floured board. Line four pastry shells with the pastry, and bake for 8 to 10 minutes at 400f.

Lower the oven temperature to 350f. Put 1 tsp chopped marrow, a small pinch of ginger and sugar and 1 large or two small egg yolks into each pastry shell and bake in the oven until the egg yolks are just set. Serve hot or cold (bleah).

Historically possible Variation: use duck eggs.

From one of "Two Fifteenth Century Cookbooks" (mid 1400's) Translated and compiled by Maxime de la Francaise in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff Pruett.

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