If you want to put pigeons and any other birds in a crust, first let them boil; when they are almost cooked, take them out of the pot, then cut them into nice pieces and fry them in a pan with a goodly amount of lard. Next put them in a deep dish or an earthen pot that has been well greased, and where a crust has been rolled out on the bottom. To this dish you may add plums and cherries or sour fruit without going wrong. Then take verjuice and eight eggs, more or less depending on the number of guests, if there are a few, with a little juice, beaten with a spoon; to this add parsley, majoram and finely cut mint, which can be blended after being cut up, and put this all near the fire, but far from the flame. It must be a slow heat so that it does not boil over. All the while, it should be stirred with a spoon until it sticks to the spoon because of its thickness. Finally pour this sauce into the pastry crust and put it near the fire and when it seems to have cooked enough, serve it to your guests. It is very nourishing and slow to be digested. It has few harmful effects, checks the bile and irritates the body.
Platina; Minowara Kiritsubo (SCA); www.florilegium.org
Siehe auch: Pastete von Zahmen Tieren