Chicken With Pine Nuts England, 1378 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Milk,
1/4 tsp: Pepper,
4 each: To 5 sprigs parsley,
1 tsp: Salt,
1 each: Sprig sage,
1: Capon,
1 each: Sprig hyssop, (1 ts dried
2 tbsp: Pine-nuts,
-hyssop),
1 tsp: Saffron,
1 each: To 2 sprigs summer savoury,
1/2 cup: Honey,
-or 1 tsp dried savoury,
1 each: Or 2 egg yolks,
Directions:
Put the milk in a braising pan with the chopped herbs, salt, and
pepper. Simmer until the herbs have flavoured the milk and it is
reduced by half. Meanwhile cut the chicken into serving pieces, as
for fried chicken. Grill them until browned and partly cooked. Pour
the milk and herbs into a large saute pan. Bring to a boil and add
the chicken pieces, pine-nuts, saffron, and honey. Simmer until the
chicken is tender. If the milk needs thickening, whisk the egg yolks
with some of the milk, return to the pan and stir until thickened,
but do not let the mixture boil.
The original: Take gode cow milke and do it in a pot, take parsley,
sauge, ysop, savoury, and other good herbs, hew them and do them in
the mylke and seeth them, take capon half roasted and smyte them in
pieces and do thereto pynner and honey clarified, salt it and colour
it with safron and serve it forth.
From _The Forme of Cury_, 1378 Updated and reprinted in _Seven
Centuries of English Cooking_ by Maxime de la Falaise; Grove Press,
1992. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 04-24-95
Source from luhu.jp
pepper. Simmer until the herbs have flavoured the milk and it is
reduced by half. Meanwhile cut the chicken into serving pieces, as
for fried chicken. Grill them until browned and partly cooked. Pour
the milk and herbs into a large saute pan. Bring to a boil and add
the chicken pieces, pine-nuts, saffron, and honey. Simmer until the
chicken is tender. If the milk needs thickening, whisk the egg yolks
with some of the milk, return to the pan and stir until thickened,
but do not let the mixture boil.
The original: Take gode cow milke and do it in a pot, take parsley,
sauge, ysop, savoury, and other good herbs, hew them and do them in
the mylke and seeth them, take capon half roasted and smyte them in
pieces and do thereto pynner and honey clarified, salt it and colour
it with safron and serve it forth.
From _The Forme of Cury_, 1378 Updated and reprinted in _Seven
Centuries of English Cooking_ by Maxime de la Falaise; Grove Press,
1992. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 04-24-95
Source from luhu.jp