“Trois perdriaulx gros et reffais
  Au milieu du pate me mets;
  Mais gardes bien que tu ne failles
  A moi prendre six grosses cailles,
  De quoi tu les apuyeras. 
  Et puis apres tu me prendras
  Une douzaine d’alouetes
  Qu’environ les cailles me mettes,
  Et puis pendras de ces maches
  Et de ces petits oiseles: 
  Selon ce que tu en auras,
  Le pate m’en billeteras. 
  Or te fault faire pourveance
  D’un pen de lart, sans point de rance,
  Que tu tailleras comme de: 
  S’en sera le paste pouldre. 
  S tu le veux de bonne guise,
  Du vertjus la grappe y soit mise,
  D’un bien peu de sel soit 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.