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Doucette
Pies and Pastries
Historic

Open sweet egg custard tart with minced white meat such as pork or veal. Known to have been served at Henry IV's coronation banquet in 1399 (Austin 1440, etc)


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Doucete. Take creme a good cupfulle, & put it on a strainer; thanne take yolks of eggs & put thereto, & a little milk; then strayne it thorw a strainer in-to a bolle; then take sugar y-now, & put thereto, or ellys hony forde faute of sugar, than coloure it with saffron; than take thin cofyns, & put in the ovynne lere, & let them ben hardyd; than take a dish y-fastenyd on the pelys ende; & pore thin comade in-to the dyssche, & from the dyssche in-to the cofyns; & when they don a-ryse wel, take them out, & serve them forth.




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