Cold spiced chicken england, 15th century

Yield: 4 servings

Measure Ingredient
1 cup White wine
½ cup Sugar
½ cup Honey
1 teaspoon Ground cloves
¼ cup Raisins
1 teaspoon Grated lemon peel
3 eaches Egg yolks
2½ cup (1-1/4 lb) cooked chicken; finely chopped
2 eaches Egg whites; optional

"Vyaund de Cyprisse Ryalle"

Make a syrup of the wine and sugar and boil for 10 minutes, until thickened. Reserve 4 tablespoons (¼ 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

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