t pouldre ...
... Fay mettre des oeufs en la paste,
Les croutes un peu rudement
Faictes de flour de pur froment ...
... N'y mets espices ni fromaige ...
Au four bien a point chaud le met,
Qui de cendre ait l'atre bien net;
E quand sera bien a point cuit,
I n'est si bon mangier, ce cuit."

("Put me in the middle of the pie three young partridges large and fat;
But take good care not to fail to take six fine quail to put by their
side.
After that you must take a dozen skylarks, which round the quail you must
place;
And then you must take some thrushes and such other little birds as you
can get to garnish the pie.
Further, you must provide yourself with a little bacon, which must not be
in the least rank (reasty), and you must cut it into pieces of the size
of a die, and sprinkle them into the pie.
If you want it to be in quite good form, you must put some sour grapes in
and a very little salt ...
... Have eggs put into the paste, and the crust made rather hard of the
flour of pure wheat.
Put in neither spice nor cheese ...
Put it into the oven just at the proper heat,
The bottom of which must be quite free from ashes;
And when it is baked enough, isn't that a dish to feast on!")

From this period all treatises on cookery are full of the same kind of
receipts for making "pies of young chickens, of fresh venison, of veal, of
eels, of bream and salmon, of young rabbits, of pigeons, of small birds,
of geese, and of _narrois_" (a mixture of cod's liver and hashed fish). We
may mention also the small pies, which were made of minced beef and
raisins, similar to our mince pies, and which were hawked in the streets
of Paris, until their sale was forbidden, because the trade encouraged
greediness on the one hand and laziness on the other.

Ancient pastries, owing to their shapes, received the name of _tourte_ or
_tarte_, from the Latin _torta_, a large hunch of bread. This name was
afterwards exclusively used for hot pies, whether they contained
vegetables, meat, or fish. But towards the end of the fourteenth century
_tourte_ and _tarte_ was applied to pastry containing, herbs, fruits, or
preserves, and _pate_ to those containing any kind of meat, game, or fish.

[Illustration: Fig. 117.--Banner of the Corporation of Pastrycooks of
Caen.]

[Illustration: Fig. 118.--Banner of the Corporation of Pastrycooks of
Bordeaux.]

It was only in the course of the