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Once baked, the castle base would be adorned with decorative crenelations resembling castle walls, setting the stage for a feast that was mouthwateringly impressive.

The Filling: A Festive Assembly of Meats and Fruits

The pie was to be filled with a medley of meats—commonly veal, mutton, or pork—complemented by boiled chicken pieces, and rich spices forming a delightful mélange. Recipes varied over time, but they commonly included ingredients such as pine nuts, raisins, and a selection of spices known as poudre forte, often including ginger, cinnamon, and clove.