Brie
A district east of Paris. Pegge asked whether the roll's Tart de Bry was named for it.
Today: Brie, Seine-et-Marne, France
Recipes from the king's kitchen
The master cooks of King Richard II, The Forme of Cury (about 1390), in the edition of Samuel Pegge (London, 1780) · about 1390, as Pegge dated the roll
166
Tart de Bry. Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.
Brie tart. Make a pastry crust an inch deep in a baking dish. Mix raw egg yolks and ruayn cheese together, and add ground ginger, sugar, saffron and salt. Put it in the dish, bake it, and serve.