Take finely chopped, well-cooked meat, pine-nut paste, currents, finely crumbled rich cheese, a little sugar and a very little salt.
Taillevant #208
To make little Lorez pies, like great pies or those above, and fry them, and don't let them be too large, and whoever wishes to make "lettuces" or "little ears," must make rounds of pastry, the one larger than the other, and fry in deep fat until they are as hard as if cooked on the hearth; and if you wish, gild them with gold leaf or silver leaf or saffron.
Taillevant
To instruct the person who will be making them, he should get his good pork in the amount he is to make of them, then get a great quantity of poultry gizzards and livers, clean them well and set set them to cook; get a good very clean piece of bacon lard, a good cut of meat, and put it in to boil with the other; then when his meat is cooked, he should take it out onto good clean wooden tables and seperate his pork and hack it up very small; he should take the gizzards and livers and his chopped meat and put them in brown all of that together. He should get his spices: white ginger, grains of paradise, saffron, a lot of sugar depending on the amount of the filling, and he should flavour it with salt and spices so that there is neither too much of anything; and eggs, too, according to the quantity of the filling. Then deliver it to the pastry chef, and your cook should advise his pastry chef to make his crusts quite small and tall for frying; and see that you have a lot of fresh pork fat filling your pots to the top in order to fry the pasties. Then see that you have a good pot quite full of the best and finest wine that can be obtained, and put it to boil on a good bright coal fire, and boil it until it is reduced to a half or a third; get a loaf of sugar and have it broken up, and put in an amount of it proper for the quantity of the job you are doing, and if there is not enough in one loaf, put in more or less that amount. Get your spices; cinnamon, ginger and grains of paradise, and put in a moderate amount according to the quantity of the broth, and a little salt, and put in whole cloves, an ounce or two, more or less, depending on the quanity of wine syrup or conserve you've made. When it comes to the dresser, set out your pasties in fine dishes and pour that syrup over the top.
Chiquart #50