From Tourte parmesane, Modus (1380-1390)
Alchemy: Make the shortcrust pastry dough. Finely chop the pork and pork belly. Chop the chicken breasts into small cubes. Mix the chopped pork belly with spices, then herbs, eggs, salt, and finally cheese. Add the chopped pork and the chicken. Mix well. Roll out the dough and fill a pie mold with a portion of the shortcrust dough (1/2cm thick). Add the stuffing. Spread the stuffing then seal the pie crust. Score the top of the pie crust 2-3 times. Roll a small strip of parchment paper to obtain a cylinder of 2-3 mm in diameter and 1-2 cm high. Stick the “chimney” in the dough to let steam escape during cooking (ensure the hole does not close). Cook for about 1hr as such: 20min in a hot oven, 30-40min in a medium oven (according to the size of the pie dish), leave for 5min in the oven after turning off the heat. Let cool and unmold. Cut into slices just before serving.
Ingredients: 400 g chicken breasts, 400 g pork, 500 g pork belly (or jowl), 100 g grated Gruyère cheese, 3 eggs, 1 teaspoon ginger, 1/4 teaspoon pepper, 1/8 teaspoon cloves, 20 g parsley, 10 g mint, 10 g fresh marjoram and 15 g salt.
Cooking Time: c. 1 hour
Preserved by Oldcook.com – “Gastronomie médiévale & Histoire de la cuisine”