Taillevent's Tourte Parmerienne or Parma Pie

I needed to test this once again in preparation for this summer's filming. I'm still not certain what the crenelations should be like or how to make them, but as you'll see I snipped around and turned some upward for crenelations and some down for machiolations. And of course a banner.

Taillevent has you put some meat on top to hold everything in and the banner in place, but I really wanted a more finished look on top, so I made a lid. And further filled it will very gelatinous stock so it hold together a bit better.

Inside is a wonderful combination of cooked finely chopped pork shoulder witha  bit of fat, raisins soaked in port, pine nuts, cinnamon, mace and nutmeg, pepper. The filling is exquisite.

The crust is a hot water suet with water and both whole wheat and bread flours. Letting it cool now!