Cold Spiced Chicken England, 15th Century Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: White wine,
1 tsp: Grated lemon peel,
1/2 cup: Sugar,
3 each: Egg yolks,
1/2 cup: Honey,
2 1/2 cup: (1-1/4 lb) cooked chicken,
1 tsp: Ground cloves,
-finely chopped,
1/4 cup: Raisins,
2 each: Egg whites, optional
Directions:
"Vyaund de Cyprisse Ryalle"
Make a syrup of the wine and sugar and boil for 10 minutes, until
thickened. Reserve 4 tablespoons (1/4 cup). Add the honey, cloves,
raisins, and lemon peel, then bring to the boil and simmer for 2
minutes. Beat the egg yolks in a bowl and stir into the syrup. Pour
back into the saucepan and cook, stirring over low heat, without
boiling, until thickened. Stir in the chicken. Pour into a 3-pint
dish and pour the reserved syrup over the top. Chill thoroughly.
If you prefer a fluffier texture, fold in 2 whipped egg whites at
the end, before pouring into the dish."
This dish was served [as a side dish] at the coronation feast of
Henry IV at Westminster on 13 October, 1399.
From "Two Fifteenth Century Cookery Books". in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp
Make a syrup of the wine and sugar and boil for 10 minutes, until
thickened. Reserve 4 tablespoons (1/4 cup). Add the honey, cloves,
raisins, and lemon peel, then bring to the boil and simmer for 2
minutes. Beat the egg yolks in a bowl and stir into the syrup. Pour
back into the saucepan and cook, stirring over low heat, without
boiling, until thickened. Stir in the chicken. Pour into a 3-pint
dish and pour the reserved syrup over the top. Chill thoroughly.
If you prefer a fluffier texture, fold in 2 whipped egg whites at
the end, before pouring into the dish."
This dish was served [as a side dish] at the coronation feast of
Henry IV at Westminster on 13 October, 1399.
From "Two Fifteenth Century Cookery Books". in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp