Tartletes (recipe) - Revision history

Donngal: Removed spam/vandalism by Marjie2010

2010-09-06T19:08:42Z

Removed spam/vandalism by Marjie2010

← Older revision		Revision as of 05:08, 7 September 2010
Line 55:		Line 55:

	=== Variations ===		=== Variations ===
	Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart. ~~[http://www.elcasinoenlinea.org casino en linea]~~		Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart.

	YiS		YiS

Marjie2010 at 08:57, 6 September 2010

2010-09-06T08:57:59Z

← Older revision		Revision as of 18:57, 6 September 2010
Line 3:		Line 3:
	:'''''TARTLETTES''. XX.II. X.'''		:'''''TARTLETTES''. XX.II. X.'''

	:Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a ''foile of dowhz'' and close the ''fars'' ~~�erinne~~. cast �e Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast ~~�erto~~ powdour douce and salt, and messe the tartletes in disshes & ''helde'' the sewe ~~�eronne~~.		:Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a ''foile of dowhz'' and close the ''fars'' �erinne. cast �e Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast �erto powdour douce and salt, and messe the tartletes in disshes & ''helde'' the sewe �eronne.

	=== Notes ===		=== Notes ===
Line 29:		Line 29:
	:'''TARTLETES. XX.VIII. IX.'''		:'''TARTLETES. XX.VIII. IX.'''

	:Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do ~~�erto~~ with prunes ''hoole''. dates. [[icorue]]. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do ~~�is~~ fars ~~�erinne~~. & bake it & serue it forth.		:Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do �erto with prunes ''hoole''. dates. [[icorue]]. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do �is fars �erinne. & bake it & serue it forth.

	=== Notes ===		=== Notes ===
Line 55:		Line 55:

	=== Variations ===		=== Variations ===
	Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart.		Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart. [http://www.elcasinoenlinea.org casino en linea]

	YiS		YiS

AuntieNic: /* Modern Recipe 2 */

2005-10-02T05:02:17Z

Modern Recipe 2

← Older revision		Revision as of 15:02, 2 October 2005
Line 62:		Line 62:

	== Modern Recipe 2==		== Modern Recipe 2==
	[[Image:Tartletts.jpg]]		[[Image:Tartletts.jpg\|Tartletes]]

	=== Ingredients ===		=== Ingredients ===

AuntieNic: /* Method */

2005-10-02T01:19:30Z

Method

← Older revision		Revision as of 11:19, 2 October 2005
Line 87:		Line 87:
	# Make pasty shell.		# Make pasty shell.
	# Add all ingredients together		# Add all ingredients together
	# ~~back~~ in hot oven until browned		# Bake in hot oven until browned

	Elspeth		Elspeth

AuntieNic: /* Notes */

2005-10-02T01:18:56Z

Notes

← Older revision		Revision as of 11:18, 2 October 2005
Line 94:		Line 94:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[category:recipes]] [[category:Forme of Cury~~]][[Category:VicCG]][[Category:VicCG-Gwynfor~~]]		[[category:recipes]] [[category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Gwynfor]]
			[[Category:VicCG-Elspeth]]

AuntieNic: /* Modern Recipe */

2005-10-02T01:18:24Z

Modern Recipe

@@ Line 34: / Line 34: @@
 * ''hoole'', whole.
-== Modern Recipe ==
+== Modern Recipe 1==
 Take veal, boiled and grind it small. Take hard boiled eggs and grind it with whole prunes, dates cored, pinenuts, raisins, whole spices and powdered, sugar and salt. Make a little coffin, fill them and bake and servie it forth.
@@ Line 61: / Line 61: @@
 Gwynfor Lwyd
 == Notes ==

AuntieNic at 02:49, 7 July 2005

2005-07-07T02:49:12Z

← Older revision		Revision as of 12:49, 7 July 2005
Line 65:		Line 65:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[category:recipes]] [[category:Forme of Cury]]		[[category:recipes]] [[category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Gwynfor]]

Conrad Leviston: fixed egg and date links

2005-04-03T13:37:30Z

fixed egg and date links

← Older revision		Revision as of 23:37, 3 April 2005
Line 39:		Line 39:
	=== Ingredients ===		=== Ingredients ===
	* 500g [[veal]]		* 500g [[veal]]
	* 6 whole pitted [[~~prunes~~]]		* 6 whole pitted [[prune]]s
	* 8-10 whole pitted [[~~dates~~]]		* 8-10 whole pitted [[date]]s
	* 100g [[~~raisins~~]]		* 100g [[raisin]]s
	* 50g [[pine ~~nuts~~]]		* 50g [[pine nut]]s
	* 2 hard boiled [[~~eggs~~]]		* 2 hard boiled [[egg]]s
	* 1/2 tsp [[mace]]		* 1/2 tsp [[mace]]
	* 1/2 tsp white [[pepper]]		* 1/2 tsp white [[pepper]]

AuntieNic: /* Ingredients */

2005-04-02T00:44:46Z

Ingredients

← Older revision		Revision as of 10:44, 2 April 2005
Line 38:		Line 38:

	=== Ingredients ===		=== Ingredients ===
	* 500g veal		* 500g [[veal]]
	* 6 whole pitted prunes		* 6 whole pitted [[prunes]]
	* 8-10 whole pitted dates		* 8-10 whole pitted [[dates]]
	* 100g raisins		* 100g [[raisins]]
	* 50g pine nuts		* 50g [[pine nuts]]
	* 2 hard boiled eggs		* 2 hard boiled [[eggs]]
	* 1/2 tsp mace		* 1/2 tsp [[mace]]
	* 1/2 tsp white pepper		* 1/2 tsp white [[pepper]]
	* 1/2 tsp nutmeg		* 1/2 tsp [[nutmeg]]
	* 6 whole cloves		* 6 whole [[cloves]]

	=== Method ===		=== Method ===

Tobin: format

2004-10-03T01:29:25Z

format

← Older revision		Revision as of 11:29, 3 October 2004
Line 34:		Line 34:
	* ''hoole'', whole.		* ''hoole'', whole.

	-
	== Modern Recipe ==		== Modern Recipe ==
	Take veal, boiled and grind it small. Take hard boiled eggs and grind it with whole prunes, dates cored, pinenuts, raisins, whole spices and powdered, sugar and salt. Make a little coffin, fill them and bake and servie it forth.		Take veal, boiled and grind it small. Take hard boiled eggs and grind it with whole prunes, dates cored, pinenuts, raisins, whole spices and powdered, sugar and salt. Make a little coffin, fill them and bake and servie it forth.

	=== Ingredients ===		=== Ingredients ===
	500g veal~~<br>~~		* 500g veal
	6 whole pitted prunes~~<br>~~		* 6 whole pitted prunes
	8-10 whole pitted dates~~<br>~~		* 8-10 whole pitted dates
	100g raisins~~<br>~~		* 100g raisins
	50g pine nuts~~<br>~~		* 50g pine nuts
	2 hard boiled eggs~~<br>~~		* 2 hard boiled eggs
	1/2 tsp mace~~<br>~~		* 1/2 tsp mace
	1/2 tsp white pepper~~<br>~~		* 1/2 tsp white pepper
	1/2 tsp nutmeg~~<br>~~		* 1/2 tsp nutmeg
	6 whole cloves~~<br>~~		* 6 whole cloves

	=== Method ===		=== Method ===
	Slice the veal into strips and boil it with a dash of vinegar and a pinch of salt. Hard boil and cool two eggs. While they boil, mince the prunes, dates, raisins and pine nuts and mix in a bowl. Mince the veal and mash the eggs when they are done, and add them to the bowl. Then add the spices and mix the lot thoroughly.		#Slice the veal into strips and boil it with a dash of vinegar and a pinch of salt. Hard boil and cool two eggs. While they boil, mince the prunes, dates, raisins and pine nuts and mix in a bowl. Mince the veal and mash the eggs when they are done, and add them to the bowl. Then add the spices and mix the lot thoroughly.
		⚫	#Using your favourite shortcrust pastry, after first greasing the muffin tray, line the molds with the pastry. Spoon in the filling, and cover with more pastry.
		⚫	#Cook in a medium oven for 25 minutes (fan forced convection) or a bit longer in a conventional oven. When the pastry is golden brown it is done. Serve it first (not fourth, that's too long to wait!).

		⚫	=== Variations ===
⚫	Using your favourite shortcrust pastry, after first greasing the muffin tray, line the molds with the pastry. Spoon in the filling, and cover with more pastry.

⚫	Cook in a medium oven for 25 minutes (fan forced convection) or a bit longer in a conventional oven. When the pastry is golden brown it is done. Serve it first (not fourth, that's too long to wait!).

⚫	Variations~~...~~
	Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart.		Changes in the balance of taste are easily achieved by altering the quantities of filling types. The above recipe is about as fruity as I would want to go. You could use more meat, and less fruit. A sweeter tart could be made by adding sugar (it's in the recipe, but I don't have a sweet tooth, so I left it out). More pepper would make it spicier. You could also use saffron, cumin, long pepper, anise or other spices. This would work fine as a pie, too, rather than a tart.

Line 68:		Line 65:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	-->
	[[category:recipes]] [[category:Forme of Cury]]		[[category:recipes]] [[category:Forme of Cury]]