Cold spiced chicken england, 15th century
4 servings
Ingredients
| Quantity | 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 |
Directions
"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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