Chicken in the Lombard Manner is from Le Menagier de Paris, and like the beef pasties, I substituted a known medieval herb for the spices called for in the original. Spices in period are expensive, and herbs are much easier to find. Also, we’re more used to the flavors of herbs rather than spices with our meats. The original also calls for everything to be in the pie crust as one dish – this is the mini-version.
Chicken Lombard Pielets
(fills 48 pielets)
3 lb chicken
1/2 lb bacon
1 T savory
Fill square pielet shells with Heaping Tablespoon. Fold in corners of shell to make a partial top crust. Bake in 350 oven until crust is golden, about 12 min.
Leaves of Silk and Glass 