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From the Brick Spoon
Dariolles
by Euriol of Lothian
Dariolles (Daryoles, Daryols or Darioles) arc a custard tart. Most of the recipes I found have the same basic ingredients of a milk product, eggs and spices. Three recipes I found include date and strawberries (if they were in season). Below is a recipe of one of the fruit dariolles.
Original recipe taken from Cookery Book II Harleian MS. 4016, ab. 1450 A.D. (page 75), from Two Fifteenth-Century Cookery-Books, edited by Thomas Austin, found in A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of tile Bow and Duchessa Diana Alena:
Dariolles. Take wyne and fressh broth, Clowes, Maces, Mary, powder of Gynger, and Saffron, And lete al boyle togidre; And take Creme, (and if hit be cloutes, drawe hem thorgh a streynour,) And yolkes of egges, and medle hem togidre, and powre the licoure that be mary was soden in, thereto; And then make faire cofyns of fyne paast, and putte the mary there-in, and myced dates And streberies, if hit be in time of yere, and sette the Coffyns in re oven, And lete bake a litull while, And take hem oute, and putte the licour thereto, And lete hem bake ynoun.
Translation:
Take wine and fresh broth Cloves, Maces, Marrow, powder of Ginger, and Saffron, And let all boil together; And take Cream, (and if it be clotted, draw them through a strainer,) And yolks of eggs, and mix them together, and pour the liquid that the marrow was seethed in, thereto; And then make fair coffins of fine paste, and put the marrow therein, and minced dates And strawberries, if it be in time of year, and set the coffins in the oven, And let bake a little while, and take them out, and put the liquid thereto, and let them bake enough.
Interpretation:
| ½ cup wine ½ cup broth ¼ t ground cloves ¼ t ground mace ¼ powdered ginger 8 threads of saffron |
1 T butter 1½ cups cream 4 egg yolks 1 cup minced dates 1 cup minced strawberries (optional) 1 pastry recipe (below) |
Combine wine, broth, and spices into a sauce pan. Bring to a boil and let cool. Make single serving size tart shells of the below pastry recipe. Prick the shell, and evenly distribute the minced dates and strawberries amongst the shells and bake at 425°F for 10-15 minutes (until the shells start to turn brown). In separate bowl, beat together cream and egg yolks. Once the wine mixture has cooled to a warm temperature combine with the cream and egg mixture, the evenly distribute this mixture into the shells and bake at 425° F for 20-25 minutes (until a toothpick inserted comes out clean).
Notes:
The recipe doesn't specify if the cloves and the mace should be whole or ground. I get the impression from later on in the recipe that they should be whole since you are to "pour the liquid that the marrow was seethed in". However, I chose to use ground cloves and ground mace for I see it as a more frugal method, and should have little impact on the overall product.
I substituted butter for marrow in this recipe. I prefer the taste of butter over marrow. Although the type of broth is not specified in the recipe, I chose to use a vegetable broth. I also chose to use white wine in this recipe so as to let the color of the saffron be more apparent.
Pie crust
Original Recipe taken from A Proper Newe Booke of Cokerye, (of the sixteenth century) (page 19) edited by Edited by Catherine Frances Frere, found in A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena:
To Make Pyes .... yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.
Translation:
If you will have paste royal, take butter and yolks of eggs and so temper the flour to make the paste.
Interpretation:
| 1 cup flour 1/3 cup butter |
2 egg yolks 2 to ½ T water |
Cut butter and egg yolks into flour until crumbly, add water and knead mixture until it forms a ball of dough. Roll out dough then place into pie pan.
References
A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena
Curve on Inglysch. edited by Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985
Pleyn Delit, Second Edition; edited by Constance B. Hieatt, Brenda Hosington and Sharon Butler, University of Toronto Press, 1996
Take a Thousand Eggs or More. Volume 2; edited by Cindy Renfrow, 1990
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