Title: Eggs in pastry cases - england, 14th century
 Categories: Medieval, Eggs, Appetizers
      Yield: 4 Servings
 
      4 tb Water
    1/8 ts Saffron
      1 c  Flour
      2 tb Sugar
    1/2 ts Salt
      6 tb Butter  (3 oz)
      1 ea Egg yolk
  1 1/2 tb Beef bone marrow
      1 ts Powdered ginger
      1 ts Sugar
      4 lg Egg yolks (or 8 small ones)
 
  "Pety Pernollys"
  
     Bring the water to a boil with the saffron, then allow to cool.
  Chill. Sift the flour with the sugar and the salt.  Cut in the butter
  with a pastry blender or two knives.  Work in the egg yolk and
  saffron-tinted water. When the mixture is well blended, roll out on a
  floured board. Line four pastry shells with the pastry, and bake for
  8 to 10 minutes at 400f. Lower the oven temperature to 350f. Put 1
  tsp chopped marrow, a small pinch of ginger and sugar and 1 large or
  two small egg yolks into each pastry shell and bake in the oven until
  the egg yolks are just set. Serve hot or cold (bleah).
     Historically possible Variation: use duck eggs.
  
  From one of "Two Fifteenth Century Cookbooks" (mid 1400's) Translated
  and compiled by Maxime de la Francaise in _Seven Centuries of English
  Cooking_ Grove Press, 1992.  Typos by Jeff Pruett.