Chicken Pasties Lombard*
| Categories: | 14th Century chicken French Pie Meat |
| Original Source: | Le Ménagier de Paris |
| Secondary Source: | Pleyn Delit |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
Chicks may be set in a pasty on their backs with the breast upward and large slices of bacon on the breast, and then covered.
Item: in the Lombard manner, when the chickens are plucked and prepared, take beaten eggs, both the yolks and the whites, with verjuice and spice powder, and dip your chickens in this; and then set them in the pasty with bacon as above.
Ingredients
| doe [sic] | |
| chicken (whole or pieces) | |
| egg | |
| cinnamon | |
| ginger | |
| cardemom | |
| cloves | |
| vinegar | |
Steps
- Cook the chicken halfway. Scramble eggs, spices and vinegar together. Roll out the doe. Dip a piece of chicken in the egg, place in pastry w/ piece of bacon. Seal it up & bake 350° till golden.
Note
Instead of a large pasty w/ a whole chicken, I used chicken thighs & made several smaller pasties.