 Some pies contained cooked rabbits, frogs, crows, and pigeons.In 1390, the English cookbook "A Forme of Cury" had a recipe for “tartes of flesh”, which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" blended with "spices, saffron, and sugar".The 14th century French chef Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support the meat"; one of his pies was high enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event.