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Culinary Historians - Please Help!


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Culinary Historians - Please Help!

Cathleen | Apr 14, 2004 07:44 PM

I'm due to bring a renaissance-style first course to a potluck in a couple of days. The renaissance cookbook is checked out of the public library and googling has not turned up anything hopeful.

I understand that all manner of things in pastry were popular at the time. I'd love to make individual fish or meat pies of some sort, since they sould be appealing and easy to transport.

Does anyone have a recipe for a savory renaissance pie? How about any ohter kind of first course that would still hold appeal for modern palates?

If not, could anyone suggest what kind of ingredients or seasonings would be appropriate if I decide to improvise?

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