Recipe for Eggs In Pastry Cases - England 14th Century

4.00	tb	Water
0.12	ts	Saffron
1.00	c	Flour
2.00	tb	Sugar
0.50	ts	Salt
6.00	tb	Butter (3 oz)
1.00	ea	Egg yolk
1.50	tb	Beef bone marrow
1.00	ts	Powdered ginger
1.00	ts	Sugar
4.00	lg	Egg yolks (or 8 small ones)

Instructions:
""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.

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