PERIOD: England, 14th century | SOURCE: MS Douce 257 | CLASS: Authentic
DESCRIPTION: Chicken in Rose Almond Milk
For to make rosee, tak the flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter; & than tak almondys and temper hem, & seth hem, & after tak flesch of capons or of hennys and hac yt smale, & than bray hem wel in a morter, & than do yt in the rose so that the flesch acorde wyth the mylk, & so that the mete be charchaunt: & after do yt to the fyre to boyle, & do therto sugur & safroun that yt be wel ycolowrd & rosy of leuys of the for seyde flowrys, & serue yt forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
2. Snip off the white tips on the end of each rose petal, which are bitter, and rinse and drain the petals.
3. In a blender or food processor, grind the rose petals fine, adding 1/2 cup of almond milk a bit at a time as a medium in which to grind them.
4. In a large pot, over medium heat, combine remaining almond milk, rose petal and almond milk purée, ground chicken, sugar and saffron. Bring to a boil, reduce heat, and simmer, stirring frequently, for ten to fifteen minutes. Serve in individual bowls.
Serves six to eight.
NOTES ON THE RECIPE:
Edible flowers often find their way into medieval cuisine. Anything with roses in it was rosee. Be sure your rose petals are free from insecticides or other harmful chemicals.
I have chosen to brown the ground chicken first.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Rosee © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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